Sauteed Boneless Pork Chops with Tomato-Sage Pan Sauce

Yield: 4     (serving size: 1 chop + about 1 tbsp. sauce)

2 tsp. chopped fresh sage, divided

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

4 (4 oz.) boneless center-cut loin pork chops (about 3/4-inch-thick)

cooking spray

1/2 cup dry white wine

2 garlic cloves, minced

1 cup chopped seeded tomato

1/4 cup fat-free, less-sodium chicken broth

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

  1. Combine 1 tsp. sage, 1/2 tsp. salt and 1/2 tsp. 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 pan; set aside.
  3. Add 1 tsp. sage, wine and garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 cup. Stir in tomato and broth; cook 4 minutes or until slightly thick. Return pork and accumulated juices to pan. Cover and cook 1 minutes or until heated. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper

CALORIES 175 (34% from fat); FAT 6.6g (sat. fat 2.4g); CHOL 65mg; SOD435mg; CARB 3.3g; FIBER 0.6g; PROTEIN 24.6g

from Cooking Light Annual Recipes 2005


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