I began with two boneless pork loin chops. I cut each in half, making 4 thin pork chops.
I dipped them in a beaten egg, then dredged them in hazelnut flour (finely ground toasted hazelnuts). I sauteed them in a little olive oil on each side until browned and cooked through.
While they were cooking, in another skillet, I cooked sage leaves in some butter, then added honey and made a quick sauce, immediately pouring it over the cooked pork chops. It was a delicious combination of flavors, and the hazelnut crust was a winner!
