How to Make It
In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
In a medium bowl, whisk the shallot with the vinegar and let stand for 5 minutes. Whisk in the 3/4 cup of olive oil, the parsley, celery, capers and thyme and season with salt and pepper.
Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes. Stir the fried sage leaves into the salsa verde and serve with the pork chops.