For brine: Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour.
Then take the chops out, discard the brine, rinse the chops off and pat them completely dry.
Season the chops with pepper and set aside.
Melt butter in a large skillet. Sauté the onions for about 5 minutes.
Then add your apple slices, season with cinnamon, sage and rosemary and toss.
So now you're ready to pan sear the chops. Push the onions and apples to one side and add the chops to the skillet. Then spoon the apples and onions on top of the chops, increase the heat and sear the chops for about 3 minutes. Now turn them over, again spooning the onions and apples on top and sear the other side of the chops. As the chops cook, the sweetness of the onions and apple slices seeps into the meat and adds their lovely flavor.
Finally, cover and simmer for three minutes more on each side. And dinner's ready in less than 20 minutes.