Combine the breadcrumbs and cornmeal on a wide plate. Line a large plate with plastic wrap or parchment paper.
Combine the mayonnaise, sage, salt and pepper in a bowl. Add the pork chops to the bowl and toss to evenly coat. Set a pork chop on the breadcrumb mixture, turning to coat and gently pressing the crumbs on to help them adhere. Set on the lined plate. Repeat with remaining chops.
Heat the oil in a large, non-stick skillet over medium to medium-high heat. Add the chops and cook 4 minutes per side, or until golden and cooked through.