Rosemary Sage Pork Chops

• 4 tablespoons olive oil (depends on number of chops & size of pan)
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 large garlic cloves, thinly sliced
• 4 pork chops, about 3/4-inch thick, about 8 ounces each
• 1 pinch salt, to taste
• 1 pinch fresh ground black pepper, to taste
• 2 tablespoons vermouth (optional)

1. Heat a large heavy-bottomed skillet over medium heat. Add olive oil. When oil starts to shimmer, stir in sage, rosemary and garlic. Season with salt and pepper and cook for 2 to 3 minutes, stirring occasionally.
2. In the meantime, pat chops dry with paper towels and season both sides with salt and pepper to taste. Increase heat to medium-high and add chops to skillet, directly on top of herb/garlic mixture. Cover skillet and cook chops undisturbed for 5 minutes. Turn chops, cover pan, reduce heat to medium and cook until just cooked through, about 5 minutes for 3/4-inch thick chops. Adjust time according to thickness of chops. Transfer to plates and serve.
3. Makes 2 to 4 servings.w.

olive oil, fresh sage, fresh rosemary, garlic, pork chops, salt, fresh ground black pepper

Taken from www.food.com/recipe/rosemary-sage-pork-chops-417506 (may not work)