1 quart water
1/4 cup kosher salt (or 2 tablespoons table salt)
1 tablespoon sugar
4 bone-in pork chops (each about 3/4-inch thick)
1 1/4 teaspoons ground sage
Ground black pepper
4 teaspoons olive oil
1 onion, halved, cut thinly into half-moons
1 tart apple, cored, cut into matchstick-size pieces
1 package (16 ounces) coleslaw mix
1 tablespoon cider vinegar
1 tablespoon brown sugar
3/4 cup canned low-salt chicken broth

Combine water, salt and sugar in a large glass measuring cup. Stir until sugar and salt dissolve. Pour into a resealable plastic bag. Add pork chops. Seal and store in the refrigerator 30 minutes.

Combine 1 teaspoon sage and several grinds of black pepper in a small bowl.

Drain pork. Pat dry with paper towels. Rub sage mixture onto both sides of chops (do not salt).

Heat 2 teaspoons oil in a heavy large skillet with a lid over medium-high heat. Add pork. Cook until browned on both sides. Transfer to a plate.

Heat remaining 2 teaspoons oil in the same skillet. Add onion, apple and remaining 1/4 teaspoon sage. Stir until onion begins to brown. Add coleslaw mix, vinegar and brown sugar. Cook until cabbage begins to wilt. Return pork to skillet, tucking into vegetables. Pour broth over. Cover and cook until pork is just cooked through, about 5 minutes.

Transfer pork to plates. Spoon slaw around pork. Spoon pan juices over.

Robin Davis