To release the sage flavors, break the dried leaves up with a mortar and pestle, (you could also use the back of a spoon in a bowl). Stir together the dried sage leaves, kosher salt, paprika, ground black pepper, onion powder, garlic powder, and ground ginger. (I know the ginger may sound a bit weird in this flavor pallet, but trust me, it works.)

Wash chops and pat dry with paper towels.

At least ten minutes, and up to 24 hours before cooking, season the pork chops with the sage pork rub. Add ½ tsp. of sage-rub per side, and rub them all over, (it is a rub after all!)

Allow chops to come to room temperature.

Meanwhile, core and slice the granny smith apples, halve and slice the onions, and chop the fresh sage.

Heat a wide heavy pan over medium-high heat. Brown chops in 1 Tbs butter, making sure they do not touch each other, (not more than 3 chops at a time in the pan). For ¾” chops, brown for 2 & 1/2 minutes, per side. Remove the chops to a 200-degree oven to keep warm.

Lower burner temp to medium-low, and add 1Tbs butter. Sauté onions until they begin to soften, about 3 minutes.

Add apple slices and sauté another 3 min, until they begin to soften and caramelize.

Raise heat to medium. Add chicken broth, maple syrup, apple cider vinegar, chopped fresh sage, and 1 more Tbs of butter to the pan. Stir to combine. Bring to a boil, and then lower to simmer for 3 to 4 minutes, to reduce. Add additional chicken broth if necessary.

Season to taste with salt and pepper.

Add chops back to the pan and toss to coat chops in pan juices.

Serve chops topped with apples and onions.

This dish goes well with sautéed dark leafy greens, such as kale, spinach, or collard greens.