Combine brine ingredients in a shallow dish and add pork chops. Let sit for at least 30 minutes in the fridge.
Place a cast iron pan in the oven and preheat oven to 400 degrees.
Heat stove top burner to medium high, take cast iron pan out of oven and place on burner. Add olive oil, then
sear pork chops on one side until nice and browned. This is going to get a little smoky, so turn the fan on. When
browned, turn pork chops over and place cast iron pan back in the oven to finish cooking. This should take about 10
minutes, depending on the thickness of the pork chops. Use your meat thermometer. Remove from oven at 140
degrees and place on plate to rest while you make the pan sauce.
Put the cast iron pan back on the burner on medium heat. Add the bourbon and apple juice, while scrapping the
browned bits from the bottom of the pan. Add the butter, sage and S & P. Remove from heat and drizzle over the
pork chops
