Cider Brined Chops with Sautéed Apples

For brine, in large bowl stir together apple cider, water, salt, brown sugar, pepper, sage and cinnamon. Stir well until salt and sugar are dissolved. Place chops in a large heavy plastic bag; pour brine over, seal bag and refrigerate 6-8 hours. Meanwhile, sauté apples: In large heavy skillet melt 6 tablespoons butter with sugar over moderately high heat, add the apples and sauté for 30 minutes, or until apples begin to brown. Turn the apples, cook 5 minutes more, or until golden brown and sauce is slightly thickened. Keep warm. Heat oven to 450°F (230°C). In a large heavy skillet heat remaining 2 tablespoons butter over medium-high heat; brown chops on both sides and transfer to a shallow roasting pan. Roast for 15 minutes, until just cooked through. There may be a slight hint of pink in the center of the chops.