1. Preheat the oven to 400°F.

2. Melt two tbsp of the butter in a skillet over medium heat. Add the apple slices and cook, without disturbing them, until they start to brown, two to three minutes. Give them a stir, then add the onions. Continue to cook the apples and onions, stirring occasionally, until both start to soften and get golden brown. Turn the heat down a bit, and let the apples and onions cook and caramelize, stirring occasionally, while you fix the pork chops.

2. Put the flour, the egg and the bread crumbs in separate bowls. Add a bit of salt and pepper to the flour and stir to combine. Add a splash of water to the egg, and beat with a fork. Heat the olive oil and the remaining tablespoon of butter in a heavy oven proof skillet (cast-iron is great here) over medium heat until hot, the butter and oil should be bubbling.

3. Lightly salt and pepper the pork chops, and then bread them by dipping them in the flour, followed by the egg, and lastly by the bread crumbs. Put the pork chops in the hot skillet and let them cook for four to five minutes, until the bread crumbs are golden and crispy. Flip the pork chops over, and move the skillet to the oven to finish cooking, approximately 5 or 6 minutes. If you have a meat thermometer, you want to cook until the interior temperature of the chops is 140 - 145 degrees. Remove the pan from the oven and remove the chops from the pan to rest five minutes.

4. Meanwhile, add the brown sugar to the apples and onions and stir to combine. Add the vinegar and the chopped sage and stir to combine. Let the apples and onions caramelize further over the low heat until the pork chops are finished cooking.

5. When the chops have rested, serve them with a generous scoop of the apples and onions. Enjoy!