Combine sage, rosemary, garlic, salt and pepper. Press around both sides of pork chops.
Melt butter and olive oil in a heavy skillet. Brown the pork chops on both sides, turning carefully. Remove the pork chops and add white wine to the pan juices and bring to boil.
Return the pork chops to the pan, cover, reduce the heat and simmer until tender, about 25 to 30 minutes.
Remove the pork chops to a heated serving plate and reduce pan juices until thick. Pour over the pork chops and serve.
Originally Submitted
4/30/2008
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