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

  • 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 ¾ 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

1. Combine 1 teaspoon sage, ½ teaspoon salt, and ½ 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 1½ minutes or until reduced to about ¼ 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 ¼ teaspoon kosher salt and 1/8 teaspoon black pepper.

Notes
Bruce Aidells, Cooking Light
OCTOBER 2004