4 medium or thick boneless loin pork chops 1 clove garlic, cut in half 1/2 teaspoon sea salt kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon butter 1 tablespoon olive oil 1 clove garlic, minced 3/4 cup good-quality purchased chicken broth 3/4 cup whipping cream 1 tablespoon minced sage

Step 1 Pat any excess moisture from the surface of the pork chops. Rub the chops with the cut garlic; season with the salt and pepper.

Step 2 Heat the butter and oil in a large, heavy skillet over medium-high heat. Cook the chops until browned on both sides, about 3 to 4 minutes on each side. The chops should be not quite done. Remove the chops from the skillet to a plate. Cover and keep warm.

Step 3Reduce the heat to medium low. Add the minced garlic and saute about 10 seconds. Stir in the chicken broth, scraping up browned bits from the bottom of the pan. Add the cream and sage; stir to blend.

Step 4Bring the mixture to a boil, then reduce the heat and simmer until the sauce begins to thicken slightly, about 5 to 8 minutes. Add the pork chops with any drippings back to the skillet with the sauce. Simmer 1 to 2 minutes, until the chops are firm to the touch and just pink in the center.

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