In a small bowl, combine the salt, dried sage and black pepper. Rub the oil on both sides of the pork chops and then the rub. The oil will help the rub stay on the chops.
Heat a large fry pan over medium-high heat, add butter and brown the chops on both sides.
Add the beef stock to the pan and scrape up any of the brown bits (fond or sucs) from the bottom of the pan with a wooden spoon.
Cover the pan, reduce the heat to low and simmer the pork chops for 20 to 40 minutes or until you reach the desired internal temperature.
Remove the pan from heat and then remove the pork chops from the braising liquid. Let the pork chops rest for 5 minutes before serving with you choices of side dishes.
You can reduce the braising liquid if you want to use it as a sauce but that's your choice. We served it with some homemade cranberry sauce with had in the refrigerator.