Reduce the heat to medium. Add the peppers and onion to the skillet, season with salt and pepper and cook, tossing often, until softened, 8 to 10 minutes. Add the wine, honey and sage, stir again and cook until the wine has reduced by half. Add the seared chops back to the pan along with any juices that have collected on the plate, cover and cook until the chops are done (an instant-read thermometer stuck into the thickest part should read 145ºF, about 5 minutes). Remove from the heat. Taste and season with additional salt and pepper, if needed.