Season both sides of each pork chop with sage, coriander, salt, and pepper.
Heat medium skillet over medium/high heat. Add olive oil and heat until just smoking hot.
Add pork chops and let sit to sear and cook halfway through, about 3-4 minutes, depending on thickness. Flip over to sear the other side for an additional 2-4 minutes. Transfer pork chops to plate and cover with tin foil.
Add chicken stock to pan to deglaze. Next, add in onions and goat cheese stirring to combine, then let reduce down for a couple of minutes.