Preheat the oven to 350 degrees. Rinse the pork in cool water and pat with paper towels to dry. Season with salt and pepper both sides. Heat the butter in a skillet over medium heat. Add the pork and brown evenly on all sides. Transfer to an ovenproof dish and bake, covered, for 30 minutes. Add the onion to the skillet in which you browned the pork. Cook, stirring, until just soft. Reduce the heat to simmer, cover and cook for 10 minutes. Uncover the pan and sprinkle the sugar over the onions, stirring constantly until they have caramelized and are a golden brown in color. Next, add the dry and sweet vermouth, along with the apricot strips. Increase the heat and bring to a boil. Continue stirring the mixture until there is no liquid remaining in the pan. Remove the pork from the oven. (Cover pork chops and let rest for 5 minutes.) Pour the pan juices into the onion mixture. Stir over medium heat. Add sage and stir to mix. Place pork chops on a large serving platter, or place 1 pork piece each on 4 individual dinner plates and top each piece with 1/4 of the onion mixture.
Makes 4 servings