Pork Chops Marsala

["1) Pound pork chops to about 1/4"" thickness. Pepper both sides. Peel and smash garlic.", "", "2) Add butter and oil to frying pan over med-high heat. When hot, add pancetta and garlic and cook until pancetta slightly crisp. Remove pancetta and garlic, leaving oil in pan. (If garlic is burned, discard; otherwise chop roughly.)", "", "3) Dredge the pork chops in the flour, then add to hot oil. Cook until both sides browned, about 4-5 minutes per side. Remove and place on warm plate covered with foil.", "", "4) Add chicken stock and marsala and stir, scraping up brown bits of flour. Add back pancetta, sage, smoked salt and chopped garlic. Stir over med heat until reduced to almost a syrup.", "", "5) Add creme fraiche (or cream) over low heat. Stir until uniform. Add back pork chops and simmer (do not boil) for 1-2 minutes. Add more chicken stock if pan starts to dry out.", "", "6) Remove pork chops and plate, with sauce over the top."]