Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce

Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce Recipe
Randy Mayor; Melanie J. Clarke
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.


4 servings (serving size: 1 chop and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.