In a medium bowl, mix together first 4 ingredients (vinegar through rosemary), then set aside.
Season both sides of pork chops with salt and pepper, then place in large zipper topped plastic bag. Pour garlic mixture over the top, make sure chops are evenly saturated, let out excess air, seal and place in refrigerator to marinate for at least 1 hour (up to 48 hours).
At time of cooking, heat ghee in a large skillet over medium heat. Remove pork chops from refrigerator and marinade, and once ghee begins to sizzle, add pork to skillet.
Sear for 5 minutes, not touching the pork chops, then flip and sear for another 5 minutes, again, not fidgeting with them.
After you've seared them on both sides, add the butter to the pan, along with a pinch of the minced herbs (rosemary, thyme, sage) - only a pinch, set the rest aside.
Using tongs, flip the pork chops, and then baste (with a basting brush) with ghee/butter/herbs in the skillet. Repeat this process for 5 minutes. Continuously flipping and basting as you go.
Then remove pork chops from skillet, and add the shallot. Sauté for about 2 minutes or until shallot is fragrant and translucent.
Deglaze pan with splash of the wine. Using a whisk to get all the good bits off the bottom of the pan, continue whisking for about 2 minutes, then add remaining wine, herbs, and broth. Season with salt and pepper to taste.
Bring to a boil, and allow to boil until liquid has reduced by half, then reduce heat to low and simmer for at least 10 minutes.
Serve pork with a generous ladle of sauce and a couple fried sage leaves.