Pat chops dry with paper towels and season both sides with salt, and pepper. Sprinkle both sides of chops with 1 teaspoon rubbed sage, and set aside.

Heat olive oil and butter in a large skillet over medium heat until sizzling. Add sage leaves in a single layer and cook about 2 minutes. Turn and continue cooking until the leaves are crispy, about 2 more minutes. Remove to a paper towel to drain, then chop.

Add seasoned chops to the same skillet and brown both sides, 3 to 5 minutes per side. Remove chops to a plate.

Add minced garlic to the skillet and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring, until all flour is moistened with the oil and begins to bubble.

Add chicken broth and stir rapidly until smooth, 1 to 2 minutes. Pour in white wine and cook, stirring, 1 to 2 minutes. Stir in remaining 1/2 teaspoon rubbed sage.

Gradually stir in cream, and simmer until sauce thickens, about 2 minutes.

Return chops to the skillet, and cook in the sauce for an additional 3 to 5 minutes. An instant-read thermometer inserted near the center of chops should read 145 degrees F (63 degrees C).