Heat oil and butter in a frying pan over medium-high heat. When it foams, add garlic, sage, salt and pepper. Add pork and cook, turning once, until browned (2-3 minutes each side).
Turn pork occasionally and baste with butter until sage is crisp about 3-4 minutes. Set aside to rest for 5 minutes.
For salad combine shallot, fennel and pears in a bowl, season to taste. Dress salad with lemon and olive oil. Add walnuts and parsley to serve.
Serve pork chops with garlic, sage leaves and salad.
BBQ or Grill