For the Pork: In a large cast iron skillet, heat 2 tablespoons olive oil over medium-high heat. Fry sage leaves for 60 to 90 seconds per side until crisp. Transfer to a cutting board and finely crushed with a knife. Mix in minced anchovy and lemon zest and set aside.
Pat pork chops dry. Rub sage and truffle salt evenly on both sides of chops. Add remaining tablespoon oil to skillet over medium-high heat. Sear pork on each side for 5-6 minutes until golden brown and cooked through. Let rest 5 minutes on cutting board before serving atop acorn squash mash and topped with crumbled fried sage and anchovy mixture.
For the Acorn Squash: Preheat oven to 400 degrees F. Line rimmed baking sheet with parchment paper.
Slice acorn squash in half and remove seeds. Place cut side down on baking sheet and roast for 30 to 40 minutes depending on size of squash until golden and tender.
Let cool for several minutes before measuring out 2½ cups of the flesh and pureeing with the vinegar and cream in a food processor or blender until smooth. Season with sea salt to taste.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/crispy-sage-anchovy-pork-cider-mashed-acorn-squash/