Cider-brined pork chops with Dijon cream sauce

Makes: 4 servings 4 pork chops 1/2-inch thick 1/4 cup kosher salt 1/4 brown sugar 2 pints (32 ounces by weight) apple cider 32 ounces by weight ice 1 bunch sage, whole (stems and all) 1 ounce vegetable oil 1/4 cup minced shallots 1 cup heavy cream 1/4 cup apple brandy 1/4 cup grainy Dijon... Photo and styling by John Houser III, for The Baltimore Sun