Prep 15 mins
Cook 45 mins
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!
- 2 (28 ounce) cans whole tomatoes
- 6 tablespoons olive oil
- 4 tablespoons butter
- 8 sage leaves, whole and fresh
- 1 teaspoon dried sage
- 2 lbs pork chops
- 1⁄2 cup dry white wine
- 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.
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.
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!