Combine 1/2 teaspoon sage, garlic, 1/4 teaspoon salt and some freshly ground pepper in a small bowl. Rub this mixture on both sides of the pork chops and let them sit at room temperature while you chop the vegetables and apples (at least 10 min.)
Thinly slice the onion, apple and cabbage. (Don’t bother peeling the apple.) Julienne the carrots. Set aside.
Heat 1 teaspoon olive oil in a large skillet. Add the pork chops and brown on both sides, about 1 to 2 minutes per side. Remove pork chops from pan.
Add the remaining 1 teaspoon olive oil to the same skillet. Add the onion and remaining 1/4 teaspoon sage. Cook, stirring occasionally, until the onions are soft and golden brown, about 4 to 5 minutes. Add the carrots and cook about 3 minutes. Add the apples and cook about 3 minutes. Add the cabbage and vinegar and cook about 3 minutes. Add the broth or water to the pan.
Return the pork chops to the pan and cover them with the slaw mixture. Cover and cook until pork chops are tender, 15 to 20 minutes.
To serve, put slaw on plate first, then top with a pork chop.