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Photo by: Randy Mayor; Melanie J. Clarke

Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce

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)

Ingredients

  • 2 teaspoons chopped fresh sage, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 none (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
  • none Cooking spray
  • 1/2 cup dry white wine
  • 2 none 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.

Nutritional Information

Amount per serving
  • Calories: 175none
  • 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
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Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce Recipe

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