Combine the cider, sugar, salt, sage, and garlic in a small saucepan. Heat over medium heat just until the sugar and salt are dissolved, stirring frequently.
Place the chops in a baking dish. Pour the cooled brine over the chops, being sure they are fully submerged. Cover and chill in the refrigerator for at least one hour.
Heat the oil in a cast iron or large skillet until very hot, but not smoking. Carefully lay the chops in an even layer and sear on each side until browned, about 3 mins per side.
Don’t forget to dry off those brined chops before they hit the pan. We’re looking for a caramelized crust and excess liquid is the enemy of a good sear.