No, the chops are not brined, but you do use pancetta for a little more saltiness. Here's the recipe..
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
Melt butter in the same skillet. Add the apples and sprinkle with sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.
Sprinkle the pork chops with 1 teaspoon of salt and 3/4 teaspoon of pepper. Add the pork chops and 2 teaspoons of oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.
Add teaspoon of oil, heavy cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with salt and pepper.
Garnish with the pancetta bits.