Costolette di Maiale alla Modense
(Pork Chops Braised in White Wine)

In a small bowl, combine sage, rosemary, garlic, salt and a few grindings of pepper.  Mix into paste. 
Press small amounts of mixture firmly onto both sides of each pork chop.

In a heavy skillet, melt the butter with the olive oil over moderate heat.  When the foam subsides, place
the chops in the hot fat and brown them for 2 to 3 minutes on each side, turning carefully with tongs. 
When the chops are golden brown, remove them from the pan to a platter.  Pour off all but a thin film
of fat from the pan.  Pour in all but a few tablespoons of the  wine and stir to deglaze pan.  Return chops
to pan, cover and reduce heat to a simmer.  Cook the chops 35 to 45 minutes, turning occasionally. 
When chops seem tender, remove from pan to serving platter.  Add the remaining wine to the skillet
and again deglaze the pan.  Pour drippings over chops and serve.