For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute.
Add the Brussels sprouts and sage and stir-fry for a further minute.
Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half.
Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper
For the pork chops, season the pork chops well with salt and freshly ground black pepper.
Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear.
To serve, place the pork chops onto four plates and spoon the sprouts alongside.
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