This was an excellent weeknight meal -- very flavorful, quick, and the leftovers make a very snazzy lunch the next day. I thought this went exceptionally well with the recommended pasta side mentioned in the magazine (buttered pasta with parmesan and fresh parsley). I also used canned tomatoes as tomatoes are not in season this time of year. For a little more flavor, I added a small pinch of dried thyme, basil and oregano, but not enough to cover the sage. When I make this again, I will either dilute the sauce (to make more) or simply add more tomatoes.
Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce
JasonM Posted: 11/18/08
chollachick Posted: 12/14/08
I used pork tenderloin and chardonnay because the bottle was already open. Based on other reviews, I doubled the sauce, and I'm glad I did. This was easy to prepare and very tasty. Served with baked potatos and vegetables. Will definitely make again and again.
rhuber34 Posted: 11/06/09
Ickers. Dry pork chops with no flavor. This might be a good base recipe but it needs alot of something. There must be a reason most of everyones reviews altered the recipe.
love2coooook Posted: 06/29/09
Loved it, made it for the second time tonight and it taste just as good as we remembered it. I did use canned tomatoes with garlic, oregano and basil and also doubled the sauce. Added a bit of dried italian seasoning toward the end. served over wheat penne with a small ceasar salad. Great Monday night meal. Delicioso!
brotondi Posted: 04/16/12
Made this recipe for supper last night and were out of this world!! The fresh sage and tomatoes really made a difference; however, next I make them I would cut back on the salt. The chops were cooked perfectly even after leaving them covered and on warm in the oven while I made the sauce and sides.I served this with fresh sauteed spinach, and a side of pasta; made a marvelous dinner.
daneanp Posted: 06/11/13
I've tried this recipe twice now. It is just ok. Tonight I used bone-in pork chops (increased the cooking time accordingly) thinking there would be more flavor. I also used fire-roasted diced tomatoes and double the amount of those and the garlic and sage. It still was so/so. There so many better CL recipes but for my family this one is not a keeper.
NOLAleigh Posted: 11/25/13
This is a go to recipe for me! I always make double the sauce for the pasta and add extra, fresh sage for a yummy result.
jspicest Posted: 08/24/14
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.