Preheat a large ovenproof skillet to medium-high heat and the oven to 400F. Add the olive oil and 2 tablespoons of the butter to the skillet. When the skillet is very hot, add the pork chops and sprinkle them with salt. Sear the chops for about 2 minutes on each side until brown, then remove from the skillet.

Add the onion, carrot, and garlic to the skillet with a sprinkle of salt. Stir for 2 minutes to soften them just slightly, then add the spices, chick peas, and crushed tomatoes in their juices. Stir the mixture together and taste the pan juices; add more salt to your preference.

Nestle the pork chops back in the skillet, turn the heat off the stove, and place the entire skillet in the oven. Roast for 20-30 minutes until the carrots are soft, then remove from the oven to rest.

While the pork and vegetables are roasting, fry the sage. Heat the remaining 2 tablespoons of butter in a small skillet. When the butter melts, swirl it in the bottom of the pan until it browns just slightly. Add the sage leaves to the skillet and fry them for 90 seconds until they turn dark green and crinkle at the edges. Remove the sage from the skillet to paper towels, reserve the browned butter for drizzling.

When the pork has cooked and rested out of the oven for about 5 minutes, taste the sauce and add more salt if needed.

Serve the pork chops with some of the veggies and crusty bread. Drizzle each plate with brown butter and top with crispy sage leaves right before serving.

Enjoy!