Season the pork chops with salt and pepper on both sides.
Place in a dutch oven and sear both sides on medium high heat with a couple tablespoons of olive oil, about 3 minutes on each side. Remove and place on a separate plate.
Preheat oven to 350°F.
On the stove, lower the heat to medium low and add the onion, carrots, garlic, and a pinch of red pepper flakes (or more to taste) for 4 -5 minutes, adding additional olive oil if needed. Stir well, scraping off any brown bits at the bottom.
Add the sage leaves and the chicken broth and bring to a boil. Remove from heat.
Add the pork chops back to the dutch oven, cover, and place in the oven for 10 minutes.
While it's in the oven, open the first can of white beans, drain, rinse, and set aside. Open the second can of white beans, drain, rinse, and place in a bowl. Mash up the beans in the bowl with the back of the fork until it becomes a paste.
Take the pot out of the oven, add the whole and mashed beans and return to the oven without the top. Cook for an additional 10-15 minutes.
Serve the pork chops in large shallow bowls covered in extra sauce.