Preheat oven to 425°F. Season pork chops with 1½ teaspoons Wahoo! Chili Seasoning. In large skillet, heat oil over medium-high heat. Add pork chops and sear until nicely browned on both sides, about 3-4 minutes.
Remove skillet from heat. Brush both sides of chops with 2 tablespoons Honey Mustard. Top each chop with a sage leave and wrap with 1 slice prosciutto. Place, seam-side-down, on a greased, foil-lined rimmed baking sheet. Top with Parmesan. Bake 7-9 minutes or until internal temperature of pork reaches 155°F on an instant-read food thermometer.
Meanwhile, place skillet back over medium heat. Add butter, remaining 6 sage leaves and remaining 1½ teaspoons Wahoo! Chili Seasoning. Cook, stirring and scraping brown bits off skillet, until butter has turned a light nutty brown.
Remove from heat and whisk in remaining 3 tablespoons Honey Mustard until the sauce has come together. Serve pork chops with sauce drizzled over the top.