In a large bowl, whisk together the apple cider, sugar, salt, sage and peppercorns to combine. 

Add the pork chops to the bowl and cover with a lid or plastic wrap. Transfer to the refrigerator and brine for 4 hours or up to 24 hours.

Remove the pork chops from the bowl and discard the brine.

Heat a large, heavy bottomed skillet over medium high heat. Add the bacon to the pan and cook until crispy.

Transfer the bacon to a paper towel lined plate and set aside.

Add the pork chops to the pan and cook until golden brown, approximately 5 minutes. Flip the pork chops over and continue cooking on the other side for another 5 minutes or until the desired degree of doneness. Transfer to a platter and cover with foil to keep warm.

Add the onions to the pan and cook until softened, approximately 2-3 minutes. Stir in the apples and cook for an additional 5-6 minutes until soft and beginning to break down.

Stir the sage into the apples and return the pork to the pan. Cook for an additional 1-2 minutes to warm the pork chops. Crumble the reserved bacon and sprinkle over the pork.

Serve immediately with the onions and apples.