Yum …one word Wonderful! This is by far the best pork with a sauce we have ever had. I was so hungry I forgot to take a picture of it till I was half way done with the meal and thought oh well. You will just have to use your imagination ;).
Sauteed boneless pork chops with tomato sage pan sauce
2 teaspoons chopped fresh sage, divided
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 (4 ounce) boneless center cut loin pork chopes
1/2 cup dry white wine
2 garlic cloves, minced
1 cup chopped seeded tomato
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
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 non stick skillet over medium high heat; coat with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from pan; set aside.
(note slice pork in to strips)
(Boil water and start cooking 8 ounces of Penne)
Drain pasta toss with 1 tablespoon butter, and 1/4 cup of Parmesan cheese.
3. Add 1 teaspoon sage, wine, and garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in tomato and 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 salt and 1/8 teaspoon pepper.
Note( plate a portion of the penne and then put some pork mixture on top)