Mix flour, sage and salt & pepper in a medium bowl.
Season pork chops with salt & pepper. Dredge in flour mixture.
Pan fry in heavy bottom pan, until golden brown on both sides
Remove pork from pan. Then deglaze pan with beef stock, scraping off browned bits from bottom of pan. Add honey and jalapéno juice. Add jalapénos to taste. I usually add about 1/2 cup chopped. Cook sauce over high heat for a few minutes, until sauce thickens.
Add salt and pepper to taste. Return pork chops to pan and coat with sauce. Cook until pork reaches desired temperature on meat thermometer. About, 145°F.
Cook sauce over high heat to thicken.Leftovers can be refrigerated for 3-4 days.Best if not frozen.