Pound each chop into 1/8- to 1/4-inch thick medallions attached to the bone. Season both sides of pounded chops with salt and pepper.
Pile up the capers, anchovies, garlic and zest of 1 lemon and finely chop everything together then mash it a bit with the side of your knife. Pile the sage leaves on top of one another then thinly slice. Add paste and sage to a large plastic baggie, add olive oil, mush to combine then drop in chops and refrigerate 1 hour to overnight.