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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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.
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.
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.
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!
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.
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.
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