I got a bowl of breadcrumbs ready, and mixed in some salt, pepper, and powdered sage. About half a teaspoon powdered sage in 3/4 cup of breadcrumbs. I salted and peppered the pork chops, both sides. I scrambled an egg in another bowl, then I dunked the pork chops in the egg and pressed them into the breadcrumbs, making sure they were really well coated. I put a mix of oil and butter in a pan and got it really hot, then put the chops in for about 5 minutes a side. They were pretty thick. I used a meat thermometer to check for doneness, because I don’t trust timing and I don’t like to cut them open. When I took them out of the pan, I added another tablespoon of butter and a couple of shakes of the powdered sage, and then a tablespoon of light cream. I whisked that around until it was frothy and brown and then I topped the chops with it. It didn’t give much “gravy” but I didn’t want it to – I just wanted a little drizzle, and this was enough.
Lessons learned: Sage tastes really good with pork chops. Egg makes breadcrumbs stay on really well. Oil + butter gives a better result than either one by itself.