• 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. Season liberally with salt. Heat a large cast-iron skillet to a medium-high heat. Add 1 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 2-3 minutes. Flip and cook another 2-3 minutes until seared on the other side. 
• Remove chops from pan and set on a plate. Cover with foil. Add remaining butter to the pan, and when it starts to brown, add sage. Fry sage leaves for 30 seconds or until slightly brown. Remove from pan and drain on paper towels. Use an instant read thermometer to see If the pork chops are at 145 degrees. If they are, continue to make the sauce, if they aren't, add back to the pan and place in the oven until they reach 145 degrees. I had to do this for about 3-4 minutes. 
• Remove the chops from the pan again, and set on a plate. Cover with foil. Set the pan back over a medium heat. Add 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.
• 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.