Combine apples, water, 2 tablespoons sugar and cloves in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Cover; cook until apples are tender, about 12 minutes. Discard cloves. Using fork, coarsely mash apple mixture. Taste, adding more sugar if desired. Simmer until thickened, stirring occasionally, about 5 minutes.
Melt 4 tablespoons butter in medium skillet over medium heat. Add onion; saute until golden, about 10 minutes. Season with salt and pepper. Set aside.
Melt 2 tablespoons butter in large skillet over medium-high heat. Season pork with salt and pepper. Add to skillet; saute until brown and cooked through, about 8 minutes per side. Transfer to platter; tent with foil. Add both stocks and sage to skillet; bring to boil, scraping up any browned bits. Boil juices until reduced to 1/3 cup, about 10 minutes.