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!”

Ingredients Nutrition


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

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