Recipe: Sage Pork Chops

Recipe: Sage Pork Chops
What, when & where: entrée for a cozy, casual weeknight dinner with company
Assessment: Delicious. The original recipe had you remove the chops when you make the sauce, but cooking them together assuaged my undercooked pork fears & made the chops more flavorful. I also doubled the amount of sauce per chop. The sage flavor was mild, and next time, I'd try cooking with more or offering it on the side as a garnish. All in all, this got rave reviews and was terribly easy to make.
Source: Martha Stewart (http://www.marthastewart.com/sage-pork-chops)

2 boneless pork loin chops
Coarse salt and ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout. Move the chops to the edge of the pan and add the shallots. Cook until soft, about 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes. Serves 2.