Combine the Pork Chop, Worchestershire, soy sauce, pepper, sage, pepper in a zip lock bag & move it around until the pork chop is completely covered. Let sit for 5 minutes.

While that is sitting peel & dice the potatoes & start to boil them until soft. Roughly 15-20 minutes. Also dice the peppers & onions.

While the potatoes are cooking heat a nonstick pan with olive oil. Then pour the contents of the zip lock bag into the pan.

Cook the pork chop for 2-3 minutes per side on medium to low heat to lightly brown each side. Then fill pan with the peppers/onions & pour the chicken stock & balsamic vinegar in & cover. Cooking roughly 15-20 more minutes adding a little chicken stock if necessary to avoid burning.

Drain the potatoes. Pour back into the pan & mash with a touch of chicken stock, Dijon, salt, & pepper.