Labadie Recipe Database

Name Sauteed Boneless Pork Chops with Tomato-Sage Pan Sauce Number of People 4 List of Ingredients 3 tsp. chopped fresh sage, divided 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 4 4-oz. boneless, center-cut loin pork chops (about 3/4 inch thick) cooking spray 1 cup dry white wine 4 garlic cloves, minced 2 cup chopped, seeded tomatoes 1/2 cup fat-free, less-sodium chicken broth 1/4 tsp. kosher salt 1/8 tsp. freshly ground black pepper Description Combine 2 tsp. sage, 1/2 tsp. salt and 1/4 tsp pepper in a small bowl. Sprinkle both sides of pork sparingly with sage mixture. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add pork, cook 3 minutes on each side or until browned. Remove from heat; set aside. Add remaining 2 tsp. sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/2 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 tps. kosher salt and 1/8 tsp. pepper. Time 24 minutes Difficulty (1-5) 2 Notes Per serving: 175 calories (34% from fat), 6.6 g fat (2.4 g saturated and 2.9 g monosaturated), 24.6 g protein, 3.3 g carbohydrates, 65 mg cholesterol, 1.1 mg iron, 435 mg sodium, 35 mg calcium Serve over penne pasta with butter, parmesan and parsley. Image