In a bowl, whisk together the olive oil, apple juice, cider vinegar, and brown sugar until the sugar is completely dissolved. Add the minced garlic, Dijon mustard, soy sauce, chopped fresh sage, salt, black pepper, and smoked paprika. Whisk until all ingredients are well combined and the flavors are evenly distributed. Taste the marinade and adjust seasonings if needed—I like to add a tiny pinch more salt since it helps the pork absorb the flavors more effectively.

Pat the pork chops dry with paper towels to help them absorb the marinade more effectively. Place the chops in a shallow dish or resealable plastic bag and pour the marinade from Step 1 over them, making sure each chop is well coated. If using a bag, remove as much air as possible before sealing. Refrigerate for 15-30 minutes—this shorter marinating time is perfect for pork chops since they're relatively thin and will absorb maximum flavor without becoming mushy.

Remove the pork chops from the marinade 5 minutes before cooking and let them sit at room temperature—this ensures they cook evenly. Heat a skillet over medium-high heat until it's hot. Remove the chops from the marinade (reserve the liquid if you'd like to make a pan sauce), and place them in the dry skillet. Sear for 4-5 minutes per side until golden brown and the internal temperature reaches 145°F. Let the cooked chops rest for a few minutes before serving to keep them juicy.