Directions

1. For brine, in large bowl stir together apple cider, water, salt, brown sugar, pepper, sage and cinnamon. Stir well until salt and sugar are dissolved. Place chops in a large heavy plastic bag; pour brine over, seal bag and refrigerate 6-8 hours.
2. Meanwhile, sauté apples: In large heavy skillet melt 6 tablespoons butter with sugar over moderately high heat, add the apples and sauté for 30 minutes, or until apples begin to brown. Turn the apples, cook 5 minutes more, or until golden brown and sauce is slightly thickened. Keep warm.
3. Heat oven to 450 degrees F. In a large heavy skillet heat remaining 2 tablespoons butter over medium-high heat; brown chops on both sides and transfer to a shallow roasting pan. Roast for 15-20 minutes, until internal temperature on a thermometer reads 145 degrees F and allow to rest for 3 minutes before serving. There may be a slight hint of pink in the center of the chops.