Sprinkle the pork cutlets with salt and pepper on both sides. Set aside.

In a 12-inch skillet over medium-high heat, add 1 Tbsp. of the butter. When it's melted, add the sage leaves and brown them on both sides until they are crispy, about 1 minute total. They should bubble and the butter should become golden brown. Reduce the heat if the butter starts to burn. Using tongs, transfer the sage leaves to a paper towel-lined plate to drain.

Quickly add the pork cutlets to the hot pan and brown on the first side for 2 minutes. Turn and brown the second side for another 2 minutes. Transfer the pork to a plate and tent with aluminum foil to keep warm.

Again working quickly, add the remaining 1 Tbsp. butter, the yellow onion, carrot, ¼ tsp. salt, and a sprinkle of pepper to the hot pan and sauté until the onion begins to soften, about 1 minute. Add the chicken broth and figs and bring to a simmer. Cook for 1 minute, then add the green onion, couscous, peas, and pistachios. Stir to moisten all of the couscous. Cover tightly and remove the pan from the heat. Allow the couscous to steam and absorb the broth until tender, about 4 minutes. Drizzle the olive oil over the top and stir it in. Taste the couscous and season with more salt and pepper if it needs it.

Arrange the pork cutlets on two warmed plates and top with the crispy sage leaves. Mound the couscous and vegetables on the side. Serve hot.