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1
Begin with the brine.
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2
In a medium sized pot bring the water to a boil then add the sea salt and sugar and stir until dissolved.
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3
Remove from heat and add pepper and a handful of sage leaves (save a few for later in the process but use all the rest).
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4
Let the water cool down to room temperature.
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5
Prepare the pork with an even slash along the fatty side of each chop.
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6
Place the chops in a Ziploc bag and mix in the brine liquid.
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7
Add the garlic clove and refrigerate for at least 2-3 hours.
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8
When youre ready to cook the pork, preheat the oven to 400 degrees F. Remove the chops from the brine and pat dry.
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9
In a large skillet over medium high heat, heat the olive oil and carefully place the chops into the pan.
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10
Sear them for about 2 minutes on each side until they have a nice golden brown color.
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11
When the chops are nearly finished, remove them from the pot and place aside.
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12
Add in the apple wedges and the butter and fry them till lightly golden.
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13
Add a couple fresh sage leaves and let cook the mixture for an extra minute.
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14
Return the pork chops back to the pan and scoop the apples over the top of each chop.
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15
Place the skillet into the oven and cook for about 5 minutes or until the pork is pinkish inside.
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16
Serve immediately.
