Season pork chops with salt and pepper.
Place flour in a shallow dish. Place eggs in a second shallow dish. Toss bread crumbs and sage together in a third shallow dish.
Dredge pork chops in flour, dip in eggs, coating both sides well. Coat in bread crumbs.
Pour 1/4-inch of oil into a large cast iron pan. Heat over medium-high heat. When hot, add pork chops.
Fry pork chops for about 3 minutes on the first side and 2 to 3 minutes on the second side. Thinner pork chops will need less time to cook. Remove to a paper towel-lined plate. Sprinkle with a little more salt.
To make gravy, drain oil out of the cast iron pan. Add butter and melt over medium-high heat.
Add flour and cook and stir for 1 minute.
Gradually whisk in the chicken stock and bring to a boil. Add salt and pepper and simmer for 2 minutes.
Whisk in the pickle juice, chopped pickles and butter. Serve gravy with pork chops.