Season pork steaks with a little sea salt and freshly ground black pepper, then fry in hot olive oil and butter for about 12-14 minutes,
turning from time to time and basting with the fat, until browned on both sides. Pour off most of the fat from the pan, then add a bunch
of chopped sage leaves, a couple of chopped garlic cloves and a glass of dry white wine (or dry vermouth). Bring to a boil, cover and
simmer gently for 2 minutes. Transfer the steaks to warm plates, then turn up the heat and simmer the pan juices until reduced by half.
Pour over the steaks and serve with roasted tomatoes on the vine and buttered fettuccine.