Pork Chops with Herbs and White Wine Sauce

4 Center-cut pork chops
Fresh rosemary, thyme and sage (3 sprigs of thyme, 1 sage, 1 rosemary or to your liking)
EVOO
Salt
Pepper
Olives (anything but black)
Capers
White Wine

Season pork chops with salt and pepper. Chop herbs up and rub on both sides of chops. Heat pan with EVOO and add chops to med-high heat. Cook each side for 5 minutes. Chop up olives and capers together and add to pan, add white wine (enough to coat the bottom) and reduce heat to low. Cover and simmer for 8-10 minutes depending on how large chops are. Plate and serve with reserved sauce in pan. Enjoy!