Step 1

Make the parsnip-apple purée: In a 4-quart saucepan, melt the butter over medium-high heat. Add the onions and cook until soft and caramelized, 12 minutes. Add the parsnips, apples and garlic, and cook until golden brown, 8 minutes. Stir in the orange zest, thyme and sage, and cook until fragrant, 1 minute. Pour in the chicken stock and bring to a simmer. Cook until the vegetables are tender and the liquid has reduced slightly, 20 minutes. Working in batches, transfer to a blender and purée until smooth. Scrape back into the pan and season with salt and pepper. Keep warm until ready to serve.

Step 2

Make the pork chops: In a 12-inch skillet, heat the olive oil over medium-high heat. Line a plate with paper towels and set aside. Add the 12 sage leaves to the pan and fry until golden and crisp, 10 to 20 seconds, then transfer to the prepared plate.

Step 3

Season the pork chops on both sides with salt and pepper. Sear the chops, flipping once, until golden brown, 4 to 5 minutes per side. Reduce the heat to medium and add the remaining sage sprig, the butter, thyme and garlic. Cook until the herbs are fragrant, 1 minute, then return the pork chops to the pan. Cook, flipping once and basting constantly until an internal temperature of 140° is reached, 3 minutes per side. Transfer the pork to a cutting board and let rest for 5 minutes before carving into thick slices.

Step 4

Divide the purée and pork between plates. Garnish with the fried sage leaves and serve.