4 bone-in thick-cut loin or rib chops
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large onion sliced about 1/4 inch thick
1/2 cup very coarsely chopped fresh sage
4 ounces thinly sliced prosciutto, cut into 1/4 inch wide strips
1 1/2 cups chicken stock
2 teaspoons dijon mustard
Sear the pork:
Generously season both sides of the chops with salt and pepper. Heat the oil in a large skillet over medium-high heat until it begins to smoke. (Don't panic.) Using tongs, set the pork chops in the pan and brown well on both sides, about 3 minutes per side. Transfer chops to a plate and set aside.
The onions:
Reduce heat under the skillet to medium-low and add the onion and sage. Cook uncovered, stirring often, until the onion is softened and light brown in color, about 4 minutes. Stir in the prosciutto and cook until it loses its rosy color, about 1 minute. Add the stock and mustard.
Braising:
Return the chops to the pan, reduce the heat to low and cover the pan. Very gently simmer the chops until an instant-read thermometer inserted horizontally into the center of the chops reads 145-150F. (If you don't have a thermometer, braise until the chops feel firm, with a little give.) Transfer the chops to a plate. Increase the heat to high and boil the sauce until it's slightly thickened.
Spoon the sauce over the pork chops and serve right away. Accompany with polenta or homemade macaroni and cheese or roasted red potatoes.