Season pork chops with salt and pepper.

Heat 1 tablespoon oil in 10-inch skillet over medium high heat.

Place chops in skillet and cook until well browned on first side, about 3 minutes. Flip chops, reduce heat to medium, and continue cooking until meat is fully cooked, 5 to 10 minutes. Transfer to a plate and keep warm.

Add remaining tablespoon oil to pan. Stir in sage, thyme, and garlic, cook until fragrant, about 30 seconds.

Whisk in broth, scraping up any browned bits.

Whisk together cornstarch and water. Stir in cornstarch slurry. Bring to simmer and cook until sauce is slightly thickened, about 5 minutes.

Stir in any meat juices from the plate and simmer for 30 seconds. Remove from heat.

Whisk in butter. If needed, season with salt and pepper to taste.

Pour sauce over chops to serve. Sprinkle with chopped parsley to garnish.