Add the pork chops to a large freezer bag with the spiced apple cider and bay leaves and refrigerate for 1 hour or overnight.
When ready to cook, preheat the oven to 425 degrees F.
Drain the pork chops and pat dry. Make a slice in the center of each pork chop to make a large pocket. If the stuffing seems dry, drizzle with chicken broth and stir to liven it up. Stuff each chop with about 1/2 cup of the leftover stuffing.
Heat a large cast iron skillets over medium-high heat and add 1 tablespoon of olive oil. Gently add 2 chops to the skillet and cook for 4 to 5 minutes, gently flipping the chops in the pan. Transfer the chops to a plate and tent with foil. Repeat with the other two chops.
Add all of the chops to the pan with the stuffing side up and top each chop with another 1/2 cup of stuffing. Sprinkle with fresh chopped sage and drizzle with olive oil.
Roast in the oven for 7-10 minutes depending on thickness or to 160 degrees. Remove the chops and serve.