Brined Pork Chops with Apple Sauce

Heat 1 cup of water in a large saucepan over high heat until it reaches boiling point. Introduce salt, sugar, sage, and garlic powder into the water mixture. Once removed from heat, stir until these ingredients are mostly incorporated.

Next, combine 10 cups of cold water with the previously prepared mixture to create a cooling brine. Place the pork chops in an airtight container, such as a plastic freezer bag, and add the brine. Seal the container to allow the pork chops to marinate in the refrigerator for 6 hours.

To prepare the oven, preheat it to 325 degrees F (165 degrees C). Grease a baking dish with 1 1/2 tablespoons of olive oil to prevent sticking.

After the pork chops have completed their brining process, remove them from the refrigerator and discard the used brine. Place the pork chops in the prepared baking dish, brushing them lightly with any remaining 1/2 tablespoon of olive oil.

Finally, bake the pork chops in the preheated oven until they reach an internal temperature of 145 degrees F (63 degrees C), as indicated by an instant-read thermometer. The chops should be no longer pink in the center and have clear, flowing juices after approximately 40 minutes of cooking.