Rub pork on both sides with oil along with a pinch each sea salt and pepper.

Set a large stainless steel skillet over medium-high heat (set out a lid for the skillet as well – you may need it later). When the skillet's hot, add both chops. Sear 2 - 3 minutes per side. Insert an instant read thermometer in the thickest part of a chop and check temperature – if temp has reached 140 degrees F, pull chops right away. If not, cover the skillet and cook 1 - 2 minutes longer or until temp has reached 140. Remove pork to a clean plate.

Turn heat to medium and sauté shallot in the same skillet (you should have about a tablespoon of pork fat already in the skillet) until golden. Toss in fresh sage and sauté 1 minute more. Next, pour in the wine. Use a wooden spoon to scrape up any brown bits. Mixture will bubble and quickly cook down. Add butter; once it's melted, toss in pears and cook, turning once, until both sides are golden with crispy brown edges.

Plate pork chops, layer pears on the top, and drizzle with the pan sauce. Garnish with sage leaves and black pepper.