Sage-Rubbed Pork Chops

• 3 tablespoons extra-virgin olive oil
• 20 small sage leaves
• 1 tablespoon chopped sage leaf
• 1 tablespoon salt
• 1 teaspoon salt
• fresh coarse ground black pepper
• 4 pork rib chops (1-inch thick, bone-in, 10-12 oz. each)

1. In a small bowl, combine 1 tbsp of extra virgin olive oil with the chopped sage, coarsely ground black pepper and 1 tablespoons plus 1 teaspoons salt. Rub mixture all over pork chops and allow to stand for 30 minutes.
2. Preheat oven to 400 degrees. In a large oven-proof skillet, heat 1 tablespoons of extra virgin olive oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer skillet to the oven and roast for 5 minutes, until an instant read thermometer inserted into the thickest part of the meat, nearest to the bone, registers 145 degrees. Transfer chops to a plate to rest for 10 minutes.
3. Meanwhile, in a medium skillet, heat the remaining 1 tablespoons of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
4. Put a port chop on each plate. Garnish with the fried sage leaves and serve.

extravirgin olive oil, sage, sage leaf, salt, salt, ground black pepper, pork

Taken from www.food.com/recipe/sage-rubbed-pork-chops-483524 (may not work)