Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce

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.

Yield:

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

Recipe from

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

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

Preparation

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.

Note:

Bruce Aidells,

October 2004