To a large, or 2 medium bowls with lids, add the pork chops, 2-3 cups apple cider, bay leaves and 1 teaspoon salt. Make sure chops are covered in liquid. Refrigerate for 24 hours.

Take the pork chops out of the brine 30 minutes before cooking, dry and allow to sit at room temperature.

Salt and pepper the pork chops on both sides.

Heat a large cast iron skillet and oil over medium high heat. Sauté pork chops on one side (don't move) for 3-4 minutes. Turn and cook for an additional 3 minutes until the internal temperature reaches 145 degrees (they will continue to cook) for medium rare, remove and set aside.

To the pan add the butter over medium heat until it starts to bubble. Add the apples, rosemary and sage and sauté, stirring often until the apples start to soften. Stir in the pineapple chunks and 1 cup apple cider. Cook until the sauce has reduced and thickened, about 5 minutes.

Return the pork chops and nestle into the sauce, just to heat them through.

Serve chops topped with salsa and your favorite side dish.