This is the very first thing that Neil and I ever cooked together, and it continues to be a favorite. It came from Diana's Kitchen. This recipe makes 4 servings, but we always cut it in half. If you decide to do this, I recommend that you leave all the amounts the same (except the pork chops, of course) and the salt. Definitely cut the salt in half, or you'll be sorry. But the herbs and wine make just the right amount of flavor and sauce. (Which is to say that if you made 4 servings, you might actually want to double the herbs and wine. Play around with it and see how you like it.) We always have baked sweet potatoes with this, too.

1 tsp dried leaf sage, crumbled
1 tsp dried rosemary
2 cloves garlic, finely minced
1 tsp salt
freshly ground black pepper
4 1-inch pork chops
2 tbsp butter
1 tbsp olive oil
3/4 cup dry white wine

Combine sage, rosemary, garlic, salt, and pepper. Press the mixture into the sides of the chops. Over medium heat in a large skillet, melt butter and oil. Brown cops on both sides, turning gently with tongs. Remove chops and pour off most of the drippings. And 1/2 cup wine and boil. Return chops to pan. Cover, reduce heat, and simmer until chops are tender when pressed with tip of knife, 25-30 minutes. Remove chops, add remaining wine to skillet, and quickly boil down to syrupy glaze. Pour over chops.