Heat the butter and oil in a large skillet over medium-high heat.
Season the flour well with salt and pepper and lightly coat the pork chops on both sides (be sure to shake off any excess flour).
Once the butter has melted, add the pork chops and sage leaves.
Lightly brown the pork chops, 1-2 minutes per side.
While the chops are browning, drain one can of tomatoes and reserve the liquid.
Add both cans of tomatoes to the pan and season well with salt and pepper.
Cover the pan and reduce heat to medium. Cook for 35 minutes, turning the chops several times.
Remove the lid and break the chops into bite-size pieces with a wooden spatula.
Cook for 10 more minutes, uncovered, adding the reserved liquid if the tomatoes have reduced too much.
Serve over rice or pasta.