Preheat your grill for direct/indirect cooking.
Mix the salt, pepper, oregano, garlic powder, and sage in a bowl for the dry rub.
Coat pork chops with olive oil and then liberally apply your dry rub to all sides. Like a lot of flavor? Consider doubling the dry rub ingredients. You can season the day before.
Place pork chops on grill over direct heat for 6-8 minutes. You are looking for a good sear or grill marks. Avoid flame ups by keeping the lid covered on your grill. Flip the chops for another 6-8 minutes (again place lid on the grill). If you find your grill flaming too much, then move the chops to indirect heat. Remove from grill when internal temperature (IT) of the pork chops is 140 degrees F. Let rest while you make brown butter sauce.
For sauce, over medium-high heat add butter to a cast iron pan. Let simmer for about six minutes, and then add salt, shallots, garlic, sage, and thyme for another two minutes. Finally add the wine to finish for one minute and remove from heat.
Slice the pork chops and then cover with sauce. Serve with your favorite side. We love parsnip puree. Pair with the Prosecco Superiore DOCG!