Step 1

Lay them out on a cutting board and taking a sharp knife, cut through the fat straight down every 2 inches to prevent the chop from curling.

Step 2

Season chop liberally with salt and black pepper.

Step 3

Crack garlic with the flat side of a knife and remove the papery skin. Set aside.

Step 4

Chop roughly 1/2 onion into large chunks. Set aside.

Step 5

Put a medium-sized skillet over medium-high heat. Add olive oil.

Step 6

When oil just starts to smoke, add the pork chops, laying away from you to avoid hot oil spatter.

Step 7

Cook from 4 to 8 minutes on the first side, depending on the size. Flip to the other side.

Step 8

Turn heat to medium and add the onion, garlic, sage, and butter.

Step 9

Move ingredients around, mixing well with the butter and olive oil.

Step 10

Baste the pork chops often with the butter and olive oil.

Step 11

Cook the other side for 4-8 minutes, depending on the size.

Step 12

When almost done, using tongs, sear sides of the pork chops by holding the pork chop perpendicular. Do all sides of both and finish cooking this side.

Step 13

Remove from heat and allow to rest for the length of time it took to cook, 8 to 16 minutes.

Step 14

Drizzle the garlic, onions, sage and butter sauce over chops and serve.