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Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 chop and about 1 tablespoon sauce)
The black pepper bite of this pan sauce pairs well with the mild flavor of buttered penne. Serve pork chops whole or sliced and spooned over pasta.

Ingredients

  • 2 teaspoons chopped fresh sage, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
  • Cooking spray
  • 1/2 cup dry white wine
  • 2 garlic cloves, minced
  • 1 cup chopped seeded tomato
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 175
  • caloriesfromfat 34 %
  • fat 6.6 g
  • satfat 2.4 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 24.6 g
  • carbohydrate 3.3 g
  • fiber 0.6 g
  • cholesterol 65 mg
  • iron 1.1 mg
  • sodium 435 mg
  • calcium 35 mg

How to Make It

  1. Combine 1 teaspoon sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle both sides of pork with sage mixture.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from heat; set aside.

  3. Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in seeded tomato and chicken broth, and cook 4 minutes or until slightly thick. Return pork and accumulated juices to pan. Cover and cook 1 minute or until heated. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.