Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce

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.

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.

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.

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!

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.