Wash hands with soap and water.
Combine 1 teaspoon sage, ½teaspoon salt and ¼ teaspoon black pepper in a small bowl.
Sprinkle the sage, salt and pepper mixture on both sides of the chops.
In a large skillet over medium heat, add 2 teaspoons olive oil. Once the oil is hot, add the pork chops.
Wash hands with soap and water after handling raw pork.
Brown the chops on both sides, approximately 2 minutes per side.
While the pork chops are browning, scrub the onion and apple with a clean vegetable brush under running water. Rinse the garlic under running water. Slice the onion, apple and garlic and set aside.
Remove the pork chops from the pan and place them on a clean plate.
Add the remaining 1 teaspoon olive oil to the pan. Add the sliced onions and apples.
When the onion begins to turn translucent, add the sliced garlic and cook for 1 minute. Then add the sage and slaw mixture, along with the remaining dried sage, salt and pepper.
Add the apple cider vinegar, brown sugar and low-sodium chicken broth to the pan. Stir to combine.
Add the pork back into the pan and top it the slaw mixture.
Cover and cook over medium heat until the pork chops reach an internal temperature of 145°F on a food thermometer with a 3-minute rest time after removal from the heat source, approximately 8-10 minutes.