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In a small bowl, combine cider vinegar, brown sugar (or substitute) and 1/4 teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.
Trim fat from pork chops. Sprinkle pork with the dried thyme, salt, the remaining 1/4 teaspoon sage and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from the pan; cover and keep warm.
Add red cabbage and onion to the pan. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the pears. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme.