These creamy pork chops with sage and garlic are browned in oil by first frying fresh sage leaves. The chops then simmer in a quick cream and plonk sauce seasoned with garlic and grated sage. The last dish is garnished with crumbled fried sage leaves. Sage can be pungent or very sweet, so adjust it accordingly.
Pat the chops dry with paper towels and season both sides with salt and pepper. Sprinkle both sides of the chops with 1 teaspoon of grated sage and set aside.
Sizzle the olive oil and butter in a large skillet over medium heat. Add the sage leaves in a single layer and cook for about 2 minutes. Turn over and continue cooking until the leaves are crispy, about 2 more minutes. Transfer to a paper towel to drain and chop.
Place the seasoned chops in the same pan and sauté both sides for 3 to 5 minutes on each side. Place the chops on a plate.
Add the chopped garlic to the pan and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring, until all the flour is moistened with the oil and begins to bubble. Add the chicken broth and beat quickly until smooth, 1 to 2 minutes. Pour in the white plonk and cook, stirring, for 1 to 2 minutes. Stir in the remaining 1/2 teaspoon of grated sage.
Gradually stir in the cream and simmer until the Sauce thickens, about 2 minutes. Return the chops to the pan and cook for another 3-5 minutes in the Sauce. An instant-read thermometer inserted near the center of the chops should read 145 Degrees Fahrenheit (63 degrees Celsius).