Marinate the pork chops. Give the pork chops a quick wash and pat dry. Mix together the rosemary, garlic and salt. Drizzle olive oil on the pork chops and rub the herb mix all over both sides of the pork chops. Set aside.
Make the sauce. Add the peach cider, rosemary, sage, shallots, salt and garlic to a saucepan. Bring to a simmer and cook till the liquid is reduced in half. Take 2 tablespoons of the liquid out and add the cornstarch to it to make a paste without lumps. Add it back to the saucepan and stir well. Keep stirring until the mixture thickens slightly. Turn the heat off, cover and set aside.
Next make the caramelized shallots. Heat a small skillet to medium-low heat. Add the butter and the shallots and stir well. Sprinkle with salt and cook until the shallots start to turn a golden brown. You may need to turn the heat down to low and cook them there depending on your stove.
Finally cook your pork chops. Heat your oven to 350 degrees. Heat a large skillet on medium heat. Add the butter and the sage and let the sage fry in the butter for about a min or so. Remove the sage and set aside.
Increase the heat to medium-high and add the pork chops to the pan. You want to hear them sizzle as you place them in the pan. Cook for a min or two or until the pork is nicely browned. Flip over and brown the other side.
Insert a meat thermometer and throw the chops in the oven until the meat thermometer reads 54 degrees. Remove from the oven, cover with foil and let the chops rest for 5 - 10 mins before serving.
Top each pork chop with a pile of caramelized shallots and drizzled in peach cider sauce. Serve with mashed potatoes or rice pilaf.