Place 2 bone-in pork chops on a baking sheet or plate and use a fork to poke the chops all over about ⅛-inch deep. Flip the chops and repeat poking on the other side. Season all over with 2 teaspoons of the kosher salt and ½ teaspoon black pepper. Refrigerate uncovered for at least 5 hours and up to 24 hours.

Remove the chops from the refrigerator and let sit at room temperature. Arrange a rack in the middle of the oven and heat the oven to 325ºF. Meanwhile, thinly slice 4 garlic cloves. Halve, core and slice 2 apples into ½-inch thick wedges (no need to peel). Peel, halve, and thinly slice 2 medium shallots.

Heat 2 tablespoons olive oil in a 12-inch cast iron or other ovenproof skillet over medium-low heat until shimmering. Add the garlic and fry, stirring often, until golden brown, 2 to 4 minutes. Using a slotted spoon, transfer the garlic to a small bowl or small plate.

Add 1 tablespoon of the unsalted butter to the skillet and increase the heat to medium-high. Pat the pork chops dry with paper towels. Add the skillet and cook, using a spoon to baste the pork chops with the fat as they sear, until golden brown, 2 to 3 minutes per side. Transfer to a plate (they will not be cooked through at this point).

Reduce the heat to medium. Add the shallots and ½ teaspoon of the kosher salt to the skillet and sauté until soft and translucent, about 3 minutes. Add ¼ cup of the hard apple cider and scrape up any browned bits from the bottom of the pan. Simmer until the cider is reduced by half, 30 seconds to 2 minutes.

Add the apples, 1 tablespoon packed brown sugar, and remaining ½ teaspoon kosher salt. Sauté, stirring often, until the apples begin to caramelize and soften, about 5 minutes.

Take the skillet off the heat. Add the remaining ¼ cup hard apple cider, ½ cup low-sodium beef or chicken broth, and ¼ cup distilled white vinegar, and stir to combine. Return the pork chops to the skillet, nestling them into the apples and shallots; pour any accumulated juices on the plate into the skillet. Scatter 3 fresh thyme sprigs and 10 fresh sage leaves over everything.

Transfer the skillet to the oven. Bake until the pork chops are just cooked through and register at least 145°F on an instant-read thermometer inserted into the thickest part not touching bone, about 20 minutes.

Transfer the pork chops to a clean plate. Return the skillet to medium-low heat. Add the remaining 2 tablespoons unsalted butter and bring to a simmer. Simmer until the liquid is reduced by half and thickened to the consistency of gravy, 5 to 7 minutes. Remove and discard the thyme sprigs.

Return the pork chops to the skillet. Serve garnished with the reserved fried garlic and finely grated peeled fresh horseradish or prepared horseradish if desired. Serve with crusty sourdough bread for dipping if desired.