Continue to brown for 1 minute on each side for 8 minutes total. Turning frequently will help them cook evenly all the way through without burning the outside. While doing this, continually butter over the tops to keep them lubricated. If you have a thinner chop, you will not need to cook for the whole 8 minutes.
Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib.
If you've tried this recipe, come back and let us know how it was!
The technique also works for preparing steak and chicken.
Adapted from Epicurious.