Pork Chops In Tomato Sage Sauce

1. 1

   Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.

2. 2

   Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.

3. 3

   Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.

4. 4

   Cook mixture over medium-high heat until butter melts.

5. 5

   Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.

6. 6

   Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a glaze, about 5 minutes.

7. 7

   Divide tomato sauce between pans, spreading over chops.

8. 8

   Reduce heat, cover and simmer until chops are tender, about 30 minutes longer.

9. 9

   Degrease sauce; adding reserved tomato juice if you like a thinner sauce.

10. 10

    Season with salt and pepper.

11. 11

    Transfer chops to a platter, and spoon sauce over.

12. 12

    Sprinkle with mnced sage and reserve.

* Per serving · 4 servings · Values may vary.

No additional tips available.