Rating: 4 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 5

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.

Bruce Aidells
Recipe by Cooking Light October 2004

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

175 calories; calories from fat 34%; fat 6.6g; saturated fat 2.4g; mono fat 2.9g; poly fat 0.5g; protein 24.6g; carbohydrates 3.3g; fiber 0.6g; cholesterol 65mg; iron 1.1mg; sodium 435mg; calcium 35mg.
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