1-First, prepare your ingredients by slicing the onion thinly and mixing the seasonings. Let the pork chops rest at room temperature for about 15 minutes to promote even cooking.

2-Dredge the seasoned pork chops in flour, shaking off any excess, then heat the remaining oil in a skillet over medium-high heat.

3-Sear the pork chops for 3-4 minutes per side until golden brown, then remove them from the skillet.

4-Deglaze the skillet with 1/4 cup (60 ml) of chicken broth, scraping up the flavorful bits from the bottom.

5-Add the sliced onion and sauté for 8-10 minutes until tender, then sprinkle flour over the onions to form a roux and cook for 2 minutes.

6-Gradually stir in the remaining 1 3/4 cups (420 ml) of chicken broth and ground sage, along with the rest of the salt, to create a smooth gravy.

7-Return the pork chops to the skillet, cover, and simmer on low heat for 15-20 minutes until fully cooked. Use a meat thermometer to check for 145°F (63°C).

8-Garnish with fresh herbs and serve hot, ideally with mashed potatoes to soak up the gravy.