Preheat ceramic pan filled with water on medium heat.

Empty the water from the pan leaving the bottom barely covered.

Season the pork chop with pink salt, pepper, and dried sage.

Add the pork chop to the pan and sear until brown on each side (3-5 minutes).

Remove the skillet from the heat and turn down the heat to low.

Allow the skillet cool for just a couple of minutes, then add the fruit, balsamic vinegar, and water.

Return the skillet to the burner.

Mix the ingredients together until the fruit and juices and brown bits from the pork chop have dissolved into a sauce.

Turn the heat up to medium and let the sauce come to a simmer. Let the sauce simmer over medium heat until it's thick enough to coat a spoon.

Turn the heat off, taste the sauce, and add salt as needed.

Spoon the sauce over the pork chop after plating.