- 2 teaspoons chopped fresh sage, divided
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 4 (4 ounce) boneless center cut pork chops (about 3/4 inch thick)
- cooking spray
- 1⁄2 cup dry white wine
- 2 garlic cloves, minced
- 1 cup chopped seeded tomatoes
- 1⁄4 cup reduced-sodium fat-free chicken broth
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon fresh ground black pepper
Directions See How It's Made
- 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.
- 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.
- 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.