Pork Chops with Sage and Tomatoes

Ingredients:

• 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

Directions:

• 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.