Mix flour and sage on a plate, seasoning with salt and pepper.
Cover chops completely in flour mix and set aside.
Heat oil to a medium heat in a large frying pan, place chops in the pan and cook for around 10 minutes on each side, checking they are cooked through and golden brown on each side. Take care when turning not to separate the batter from the chops.
Meanwhile, slice onions into half rings and cut each tomato into eight segments.
Remove chops from the pan when golden brown and cooked through, then add another teaspoon of olive oil, sugar and lemon juice to the pan. Fry for a few minutes until the mix becomes slightly caramelised.
Add the onions and tomatoes to the pan, stir into the sauce until completely covered then remove before they become soft and spoon over the chops.