Heat the oven to 200°F. On a sheet pan, spread the walnuts in an even layer and toast in the oven until well browned and fragrant, about 20 minutes.

• Season the steaks with the pork rub and salt and pepper.
• Chop the sage leaves.

In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Cook the steaks until well browned, about 4 minutes on each side. Transfer the steaks to a plate and let rest for at least 5 minutes.

Remove the pan from the heat, add the sage leaves to the hot pan and let warm until just aromatic, about 5 seconds. Immediately whisk in the vinegar and the butter until smooth. Transfer to a bowl. Add any pork juices that have collected on the plate. Season with salt and pepper.

• Trim the root end from the fennel and discard the tough outer layer of the bulb. Trim the fennel fronds and reserve about 2 tablespoons. Cut the bulb into thin slices, transfer to a bowl and cover with cold water.
• Trim the root end of the chicory and discard the tough outer layers. Separate the leaves and cut them into 2-inch pieces.
• Core the apple and cut the fruit into thin slices.

• Zest and juice the lemon.
• Mince the reserved fennel fronds.

In a small mixing bowl, combine the zest, 1 tablespoon lemon juice, 2 tablespoons oil and the minced fennel fronds. Season with salt and pepper. Drain the fennel slices. In a large mixing bowl, combine the fennel, chicory and apples and toss with the dressing. Garnish with the toasted walnuts.

Transfer the pork steaks to individual plates and spoon the sage-butter sauce on top. Serve the chicory salad on the side.

Use a flat metal spatula to press down on the steak for about 5 seconds on each side as it cooks to ensure complete contact with the surface of the pan and even caramelization.