This was excellent, Elisabetta47. The breaded pork chops are fine on their own, but the delicious sage cream sauce really dresses them up nicely. And serving them on a bed of fresh spinach added a lovely touch (and was a great way to add iron to our diet). I made two minor adjustments though. The blade of my food processor lies rather high, and it didn't really swoosh any of the sauce ingredients, so I used my immersion blender (which didn't really process, just mixed well). So my sauce was not really pulverized but simply a sauce with chunks of spinach leaves that didn't get processed well. But that didn't take away from the taste. And I was concerned that cooking only 3 minutes per side was enough for pork, so I let them sauté in the skillet for about 10 minutes per side. But the rest of the recipe was made as written, and it was delicious and thoroughly enjoyed by everyone. Made for Spring 2014 Pick-A-Chef.