Instructions

1. In a small bowl, whisk together the orange juice, orange zest, minced garlic, 2 tablespoons of olive oil, salt, and pepper to create a marinade.
2. Place the pork chops in a shallow dish and pour the marinade over them. Ensure each chop is well-coated. Cover and let them marinate in the refrigerator for at least 30 minutes, or overnight for maximum flavor.
3. Heat a grill or grill pan over medium-high heat. Brush the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking.
4. Remove the pork chops from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
5. Grill the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F (63°C).
6. While the pork chops are grilling, heat a small skillet over medium heat. Add the sage leaves and cook for about 1-2 minutes on each side until they are crispy. Remove and set aside on a paper towel to absorb excess oil.
7. Once the pork chops are done, remove them from the grill and let them rest for 5 minutes to retain their juiciness.
8. To serve, plate the pork chops and garnish them with the crispy sage leaves for an aromatic touch.