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Temper the pork chops by letting them sit at room temperature for 40-45 minutes before cooking.
Pat the pork chops dry and make a few scores in the fat cap to prevent curling.
Rub the pork chops with olive oil and season with rosemary salt and finely ground black pepper.
Heat a heavy pan over high heat and add a small amount of avocado oil.
Sear the pork chops for 4 minutes, then flip and cook for another 2 minutes.
Add the smashed garlic, thyme, and sage, and baste the pork chops with the butter for 2 more minutes.
Remove the pork chops and let them rest for 7-8 minutes.
In the same pan, add the orange juice and scrape up any browned bits from the bottom of the pan.
Reduce the orange juice by half, then add the balsamic vinegar and reduce by half again.
Start whisking in the cold unsalted butter, a little at a time, until the sauce thickens.
Season the sauce with a touch of rosemary salt and finely ground black pepper.
Slice the pork chops and serve with the balsamic orange glaze.