A colleague gave me some fresh sage from her garden, so I was searching for a sage-using recipe when I found this one. In all, it was ok, but not something I would make again. The sage flavor was not highlighted, as I had hoped, and the sauce never thickened as mentioned in the recipe (not sure if this was my fault). In the end, it tasted like pork chops with a watery tomato sauce. Not bad, but nothing special.
Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce
Randy Mayor; Melanie J. Clarke
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Amount per serving
- Calories: 175
- Calories from fat: 34%
- Fat: 6.6g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.5g
- Protein: 24.6g
- Carbohydrate: 3.3g
- Fiber: 0.6g
- Cholesterol: 65mg
- Iron: 1.1mg
- Sodium: 435mg
- Calcium: 35mg
- 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.
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