Pre-heat oven to 200°C/400°F/Gas 6.

Add three tablespoons olive oil to a cast iron skillet set over medium-low heat. Add the dried sage leaves to the skillet in a single layer. Season with some salt and sauté, turning once, until the leaves are golden brown, approximately 2-3 minutes.

Remove from heat and carefully transfer the sage leaves from the skillet with a slotted spatula and transfer to a plate lined with paper towels. Set aside.

Add the remaining olive oil to the skillet and adjust the heat to medium. Add the pork chops to the skillet and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and cook for 3-4 minutes per side, or until the chops are nicely browned. Transfer the chops to a plate and set aside.

Add the chicken broth to the skillet and gently scrape up any brown bits with a plastic spatula. Remove from heat and add the beans and Italian seasoning. Stir to combine.

Return the pork chops and the juices that collected on the plate to the skillet before placing in the center of the preheated oven. Roast for 10-15 minutes, or until an instant read thermometer reads 60°C/140°F. Remove from oven and allow the pork to rest for 5 minutes.

Serve the pork chops and white beans immediately topped with the crispy sage leaves. Enjoy!