Combine sage, rosemary, garlic, salt and pepper. Press a little of this herb
mixture firmly into both sides of each chop. Over medium heat in a large heavy skillet, melt butter and oil. Brown chops on both sides, turning gently with tongs. Remove pork chops and pour off all but a small amount of the drippings from pan. Add about 1/2 cup of the wine and bring to boil. Return chops to pan.
Cover, reduce heat and simmer until chops are tender when pressed with tip
of knife, about 25 to 30 minutes.
When ready to serve, remove chops to heated plate. Add remaining wine to
skillet and quickly boil down to a syrupy glaze. Pour over pork chops.