Preheat an oven to 400°F.
Remove the chops from the brine, rinse well with cold water and pat dry with paper towels.
Heat a grill pan or skillet over medium-high heat.
Brush the pork chops and apple slices on both sides with olive oil and season with pepper. Arrange the chops on the pan along with the sage leaves and apple slices and cook until dark grill marks appear underneath, 3 to 4 minutes per side.
Transfer the pan to the oven and cook until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 140°F, 8 to 9 minutes, or until done to your liking, which for me, to be honest, is a little pink, and a little less time. Transfer the chops and apples to a warmed plate, cover loosely with aluminum foil and let rest for 10 minutes before serving.