4 slices pumpernickel or dark rye sandwich bread, crusts removed and cut into small dice
2 tablespoons unsalted butter
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, small dice (reserve other half for the sauce)
10 dried apple rings, cut into 1/4-inch pieces
1 tablespoon thinly sliced sage leaves, plus 2 whole sprigs for the sauce
1/2 teaspoon minced thyme leaves, plus 4 whole sprigs for the sauce
1/4 cup unfiltered apple cider or unfiltered, unsweetened apple juice

8 bone-in center-cut pork chops, at least 1 1/2 inches thick
4 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1/2 medium yellow onion, small dice
1 celery stalk, coarsely chopped
1 small carrot, peeled and coarsely chopped
2 tablespoons apple brandy (optional)
2 cups unfiltered apple cider or unfiltered, unsweetened apple juice
2 1/2 cups low-sodium chicken broth
3 tablespoons crème fraîche