Place the top oven rack in the center position and preheat oven to 400°F.

Add 3 tablespoons of olive oil to a cast iron skillet over medium-low heat. Add the completely dried sage leaves in a single layer and season with a pinch of salt. Cook, turning once, until golden and crispy, about 2–3 minutes. Watch closely; they go from perfect to burnt quickly.

Remove from heat and transfer the crispy sage to a paper towel-lined plate with a slotted spatula. Set aside.

Add the remaining olive oil to the skillet and increase heat to medium. Add the pork chops, sprinkle with garlic powder, and season generously with salt and black pepper. Sear for 3–4 minutes per side until deeply golden brown. Transfer to a plate and set aside.

Add the chicken broth to the hot skillet and scrape up all the brown bits from the bottom of the pan with a spatula. That’s pure flavor going into your beans.

Remove from heat. Add the drained cannellini beans and Italian seasoning and stir to combine.

Nestle the pork chops back into the skillet on top of the beans, along with any juices that collected on the plate.

Transfer to the preheated oven and roast for 10–15 minutes, until an instant read thermometer inserted into the thickest part reads 140°F.

Remove from oven and rest for 5 minutes. The temperature will rise to a perfect 145°F.

Serve immediately topped with the crispy sage leaves.