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1
WHISK together the mustard and mayonnaise in a small bowl.
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2
In a shallow bowl mix together the bread crumbs, lemon zest, sage, salt, and pepper.
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3
POUND the pork chops between two sheets of wax paper until just tenderized, but not too thin.
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4
Working with each chop individually, dip the chop in the mustard mixture so that it is well coated.
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5
Then place it in the Panko mixture and turn it once or twice to make sure it is completely coated.
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6
Set side.
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7
Repeat with remaining three pork chops so they all are evenly breaded.
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8
MELT 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat in a large skillet.
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9
Swirl so that it all coats the bottom of the pan.
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10
Then, place the pork chops in the pan and cook for about 10 minutes per side.
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11
Drizzle in a touch more olive oil if the bottom of the pan gets dry.
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12
Check doneness by cutting into one of the chops.
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13
Serve!
