Pork Chops in Tomato Sage Sauce

"This is a recipe I adapted from a 1991 Cooking Light recipe that I have continued to make for the past 15 years. It is a favorite!"
 
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photo by xtine photo by xtine
photo by xtine
Ready In:
1hr
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.
  • Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.
  • Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.
  • Cook mixture over medium-high heat until butter melts.
  • Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.
  • Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes.
  • Divide tomato sauce between pans, spreading over chops.
  • Reduce heat, cover and simmer until chops are tender, about 30 minutes longer.
  • Degrease sauce; adding reserved tomato juice if you like a thinner sauce.
  • Season with salt and pepper.
  • Transfer chops to a platter, and spoon sauce over.
  • Sprinkle with mnced sage and reserve.

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Reviews

  1. I loved the sauce. The sage reaaly gave it a unique flavor. I cooked it with a pork tenderloin instead of chops. Thanks for the recipe Cooks4_6.
     
  2. These were very good! I added 1/2 cup chopped onion and 2 cloves smashed garlic to the sauce while it was simmering, and I reduced the fat to 5 tablepoons of olive oil instead of 10 of butter and olive oil. I also used smoked pork chops. Thanks for posting this great, simple recipe!
     
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Tweaks

  1. These were very good! I added 1/2 cup chopped onion and 2 cloves smashed garlic to the sauce while it was simmering, and I reduced the fat to 5 tablepoons of olive oil instead of 10 of butter and olive oil. I also used smoked pork chops. Thanks for posting this great, simple recipe!
     

RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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