6 thin, boneless "breakfast" pork chops
1/2 cup flour
Salt and pepper
2 eggs, beaten
1 1/2 cups seasoned dry bread crumbs
1 teaspoon dried rubbed sage
2 tablespoons vegetable oil
12 ounces sliced mushrooms
1 teaspoon minced garlic1 12-ounce jar roasted chicken gravy
Juice of 1/2 lemon
Flatten each pork chop lightly with a flat meat mallet or heavy skillet into a uniform thinness. Place the flour on a plate or in a glass baking dish and season with salt and pepper. Place the eggs in a baking dish or pie plate. Place the seasoned bread crumbs in another baking dish or glass pie plate and stir in the sage. Dip a pork chop into the flour, coating both sides and shaking off excess. Next, dip into the egg, coating well, then into the seasoned bread crumbs. Place on a plate and continue until all 6 chops are breaded.
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot, add 3 of the pork chops and cook until golden brown, about 2 minutes. Turn and brown on other side, cooking until done, about 2 minutes more. Remove to a paper towel-lined plate, add another tablespoon of oil to the skillet and brown remaining chops, adding them to the plate and setting aside when they are done.
Add the mushrooms and garlic to the hot skillet. Season with salt and pepper and saute over medium-high heat until the mushrooms are golden, about 5 minutes. Stir in the chicken gravy and lemon juice and bring to a boil. Place the pork chops on a platter and top with the sauce.
