Sautéed Boneless Pork Chops With Tomato-Sage Pan Sauce

Total Time
Prep 20 mins
Cook 30 mins

The black pepper bite of this pan sauce pairs well with the mild flavor of buttered penne. Serve pork chops whole or sliced and spooned over pasta.

Ingredients Nutrition


  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 nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Remove from heat; set aside.
  3. Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 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 teaspoon kosher salt and 1/8 teaspoon black pepper.
Most Helpful

These chops came out really good! Tender and not the least bit dry. Thanks for posting!

Lucky in Bayview November 06, 2011

I made this mostly because I have a ton of tomatoes from my garden and wanted to use them. Well, let me tell you - this was excellent. I used basil from my garden as well. I had to use sherry instead of white wine, but I loved the taste. It makes a lot of delicious sauce, so be sure to have rice or noodles to eat with it. Yum!

3boys1girlmama July 26, 2011

I loved this recipe. I was looking for a way to prepare boneless sirloin pork chops and ran across this one. I cut up the chops and sauteed them. I did not have fresh sage, so I used dried. Plus, I did not use the amount of pepper the recipe called for. I also used a can of basil, garlic & oregano chopped tomatoes. It turned out fabulous! Both my husband and son commented on how good it was. I will be making this again!

KC's Mom June 15, 2011