Sauteed Boneless pork chops with Tomato-sage pan sauce

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

Cooking spray

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)


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