Season thin cut pork chops with salt, pepper, and sage.
Fry in butter until done but still tender.
Transfer chops to plate.

Saute in pan:

1 medium onion, cut up

When onion softens, add:

minced or crushed garlic

After about 30 seconds, add:

1/2 cup white wine

Boil until reduced somewhat, a couple of minutes. Add:

1/2 cup chicken broth

Add any juices from reserved pork and about 1 tbs. butter.

Continue to boil for another couple of minutes.
Optional: squeeze a little lemon juice into sauce at the end.

Serve sauce over pork chops.