Step 1

Place the chops in a baking dish and sprinkle with the kosher salt on all sides. Cover and refrigerate for at least 6 hours but preferably overnight. Be sure to flip the chops at the halfway point.

Step 2

Dry the pork chops very well with paper towels and season with black pepper to taste on both sides. Note: If forgoing the brine, season the chops with salt and pepper to taste.

Step 3

Heat a large pan to medium heat with the olive oil. Sear the chops on both sides until well browned (about 3-4 minutes per side) then place the chops on a plate lightly tented with foil.

Step 4

Add the butter to the pan along with the onions and cook for 5 minutes. Add the apples and cook for another 5-7 minutes or until both the onions and apples are softened.

Step 5

Add the flour and cook until no longer white, stirring frequently (about 1-2 minutes).

Step 6

Add the chicken stock while whisking to incorporate and turn the heat to high. Boil for 2 minutes or until the sauce begins to thicken.

Step 7

Turn the heat down to a simmer and mix in the balsamic vinegar, maple syrup, mustard, cinnamon, and sage. Taste the sauce and season with salt and pepper to taste.

Step 8

Add the chops to the pan and cook at a low simmer, partially covered, until they reach an internal temperature of 140f (about 5 minutes) then remove the pan from the heat and serve. Enjoy!