Preparation

• Season the pork well with salt and pepper.
• Heat the oil in a large skillet over medium-high heat until shimmering. Add the chops and cook, flipping
  once, until well browned and cooked through (140°F), 7 to 8 minutes total. Transfer to a platter, tent with foil, and let rest while you make the pan sauce.
• Reduce the heat to low, add the stock, and cook, stirring and scraping any browned bits from the bottom of the pan, until the liquid is reduced by half. Add the preserves, vinegar, mustard, and sage, and whisk until smooth. add the juices from the resting pork, and season to taste with salt and pepper. Serve the chops with the sauce.