Sage Pork Chops

2 t. salt

1 t. dried sage (I use herbs of Provence)

1 t. fresh ground black pepper

6 center cut bone-in pork chops

2 T. butter

¼ c. olive oil, (or enough to generously coat the pan)

1 can beef bouillon 

1.  Combine the salt, sage and black pepper and rub on both sides of the chops.
2. Melt the butter in a large skillet, preferably cast iron, over medium heat.
3. Sauté the chops for 5 minutes per side, or until well browned.
4. Put the browned chops in an oven-proof casserole and pour the beef bouillon into the pan.
5. Bake for 30 to 40 minutes at 325°.