Sautéed Boneless Pork Chops With Tomato-Sage Pan Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
2 teaspoons chopped fresh sage, divided |
1/2 teaspoon kosher salt |
1/2 teaspoon fresh ground black pepper |
4 (4 ounce) boneless center cut pork chops (about 3/4 inch thick) |
cooking spray |
1/2 cup dry white wine |
2 garlic cloves, minced |
1 cup chopped seeded tomato |
1/4 cup reduced-sodium fat-free chicken broth |
1/4 teaspoon kosher salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. 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.
2. 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.
3. 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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