Tuesday, March 16, 2010

Pork Chops with Sage and Tomatoes

  • 2 TB butter
  • 1 TB vegetable oil
  • 4 pork loin chops about an inch thick
  • Flour to dredge the pork chops
  • Salt and pepper to taste
  • 8 sage leaves torn in about 4 pieces each
  • 1 1/2 cups chopped tomatoes and their juice
  • Red wine to deglaze the pan
  • Melt the butter and the vegetable oil at medium high heat.
  • After the butter has stopped foaming, dredge the pork chops in flour on either side and slide into the pan.
  • Cook for about 1-2 minutes on both sides until browned.
  • Sprinkle over sage leaves.
  • Grind pepper and salt to taste.
  • Add chopped tomatoes and juices.
  • Turn down to a simmer and cover with a lid slightly ajar and cook for an hour, turning the pork chops occasionally.
  • Remove the pork chops and swirl a little wine in the pan and use a spatula to stir up the meat juices.
  • I serve the chops and the sauce over a bed of spaghetti.


  1. I haven't had pork chops in awhile - sounds like a good idea to me :)

  2. I think I made these once for you and Dad when you came down to visit, with the long beans from the farmer's market.

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