Pork Chops with Sage and Capers

I made this a few nights ago from a recipe out of Jacques Pepin cookbook. It was fabu! Fresh and very summery!

I don't have a grill right now so I had to sear the pork chop on the stove till it was almost done. Then it went in the oven and -rested- for I think it was 20 min. at 180. The sauce is made from fresh sage and parsley from my herb garden, capers, red onion, julliened lemon peel and some lemon juice. This goes over the pork after it comes out of the oven.