• 1-2 hours before cooking, add 1 cup apple cider, 3 tablespoons salt and 1 tablespoon of vinegar to a large plastic ziplock. Add pork chops. Place in a shallow dish and let it soak for 1-2 hours. 
• Preheat oven to 350 degrees. 
• Remove pork chops from the baggie and pat dry with paper towels. You want the chops to be completely dry. Set aside. Heat a large cast iron skillet to a medium high heat. When the pan is hot, add one tablespoon butter to the pan. When the butter starts to brown, swirl the pan. Continue to swirl the pan until the butter turns a deep brown and smells nutty. Add the sage. Be careful, it will splatter. Fry sage leaves for 30 seconds or until slightly brown. Use a fork or slotted spoon to remove the sage from pan and drain on paper towels.
• Pat the chops dry with a paper towel one more time. Season the pork liberally on both sides with salt, for every pound you should use 1 teaspoon salt. Add remaining tablespoon of butter, swirl the pan and when the butter begins to brown, turn the heat down to medium and add pork chops. Sear until golden brown and crusty, about 3-4 minutes. Flip and cook another 3-4 minutes until seared on the other side. 
• Remove chops from pan and set on a plate, cover with foil while you make the sauce. Use an instant read thermometer to see If the pork chops are at 145 degrees. If they are, you will simply reheat them in the sauce. If they aren't you will place in the oven later.
• Set the skillet back over a medium heat. Add remaining two tablespoons vinegar and mustard to the pan. Whisk until combined. (It will spatter, that's ok). Whisk in remaining apple cider, cream or half and half and sugar. Bring to a boil and then reduce to a simmer until thickened, about 2-3 minutes. Season to taste with salt and pepper. If your pork chops are 145 degrees and cooked through, add them back to the sauce to warm up. If they are not yet 145 degrees, add them back to the sauce in the skillet and place in the oven. Bake until the pork reaches 145 degrees.
• Serve pork chops over mashed potatoes. Spoon sauce over and sprinkle with fried sage leaves. 

Goat Cheese Mashed Potatoes

• Cut potatoes into quarters. Add to a medium stock pot. Cover with water. Season water with salt. Bring to a boil and cook until potatoes are fork-tender. Drain.
• Add potatoes back to pan, along with goat cheese, half and half, butter and salt. Use a potato masher to smash the potatoes. Season to taste with salt and pepper.