Set up your sous vide water bath. Turn the sous vide on and set the temperature to 140° F.
Place the pork chops on a flat surface and pat dry all over.
To a small bowl, add the sea salt, black pepper, ginger, sage, garlic, and cinnamon and stir with a spoon until combined. Distribute evenly over the pork chops and use your hands to rub the spice mixture in. Place the pork chops into the sous vide bag. Add 1 tbsp of ghee and 2 tbsp of chicken broth or water. Once the water bath comes to temperature, place the bag into the water bath and secure. Leave in the water bath for at least one hour and up to three hours.
After the sous vide time is up, remove the pork chops from the bag and pat dry all over. Reserve the liquid in the bag and set aside.
Place a medium skillet over medium high heat. When hot, add 2 tbsp avocado oil. When the skillet is very hot but not smoking, gently place the pork chops in the skillet. Sear for 30 seconds, then flip. Sear for 30 seconds, then add 1 tbsp of ghee to the skillet and swirl the skillet to distribute the fat. Sear for 30 seconds on each side and then remove the pork chops from the skillet and place on a plate. Turn the burner off. Tent a piece of foil or parchment paper loosely over the pork to keep it warm and let it rest.
There should be a good amount of fat remaining in the skillet. If there is not, add a little more ghee. Once melted, add the diced apple to the skillet and season with a little sea salt. Sauté 4-5 minutes until very fragrant and starting to brown and soften. Add all of the reserved liquid from the sous vide bag to the skillet. Scrape the bottom of the skillet to release any bits of pork that may be stuck to the bottom. Turn the burner on to medium high and sauté 2-3 minutes more, stirring frequently, until the sauce has reduced and the apples are very soft and starting to break down.
To serve, place one pork chop on a plate. Spoon the chopped apples and the pan sauce over the pork chops, serve hot, and enjoy!
