Reverse-Seared Pork Chops with Apples and Apple Pan Sauce

Ingredients (for 2 people):

Chops:
2 Pork Chops (thick cut ideal)
~2tbsp butter
3-4 cloves garlic
4-5 stems sage

Pan Sauce:
1 granny smith or other cooking apple/chop
1 shallot
~2 cloves garlic
~4tbsp butter
Apple Cider Vinegar
~1/2 cup chicken stock
Sugar (optional)

Apples:
1 granny smith or other cooking apple
~2tbsp butter



Steps:
1) Preheat oven to 225 degrees. Thinly slice the pan sauce apple (thin as possible), medium slice the "apples" apple (~1/8"), finely dice the shallot, and paste the pan sauce garlic (diced and broken down with salt and chef knife, crushed in garlic crusher, or grated on microplane)

2) Put chops in with a thermometer set to alarm at 120 degrees, or manually check - should take ~15 minutes

3) In a medium saucepan or skillet, melt 2tbsp butter over medium heat until starting to brown. Add ~2-3 tbsp of cider vinegar, mix to combine, then add the thin-sliced apples and sprinkle with salt. Cook over medium heat until broken down and reserve.

4) Remove pork chops from oven. Heat a medium saucepan or cast iron skillet over medium-high heat, add 2tbsp butter