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Warm the olive oil in a wide, deep casserole or thick-bottomed roasting tin over a moderate to high heat.
Season the pork chops, then place them in the hot oil and leave them to brown lightly, turning them to cook the other side once the fat is golden. I like to hold each chop on its side with kitchen tongs, pressing the rim of fat down into the pan so the fat becomes crisp and burnished. Lift the chops from the pan and set them aside on a plate.
Peel the onions, slice them in half and then cut each half into four. Fry the onions in the same pan in which you browned the pork, letting them cook over a moderate heat, then, as they start to soften, tuck the parsnips around them. Let the parsnips colour lightly, turning them as necessary, then pour in the cider.
Return the chops and their juices to the casserole, pour in the stock and bring to the boil. Lower the heat immediately so the liquid simmers, then cover with a lid and simmer for 40 minutes or until the chops are tender.
Warm a little oil in a shallow pan, add the sage leaves and let them crisp, their colour darkening but not browning. Scatter the leaves over the chops and serve with knife, fork and spoon.