Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce

You can cook the pork in the skillet, but I prefer broiling on low on the bottom shelf of the oven. Serve with a green salad and/or egg noodles.  Really nice flavor!

4 servings
4 calculated points

Pinot Noir, Merlot

Ingredients

• 2 teaspoons chopped fresh sage, divided
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
• Cooking spray
• ½ cup dry white wine
• 2 garlic cloves, minced
• 1 cup chopped seeded tomato
• ¼ cup fat-free, less-sodium chicken broth
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

Directions

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.