Pork chops in tomato-sage sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ripe Plum Tomatoes |
| 6 | tablespoons | Olive Oil |
| 4 | tablespoons | Butter |
| ½ | teaspoon | Dried Sage; crumbled |
| 4 | Pork Chops; 1/2\" thick | |
| Salt | ||
| Pepper | ||
| ½ | cup | Dry White Wine |
| 1 | pinch | Dried Sage; crumbled |
Directions
Blanch tomatoes in a large pot of boiling water for 20 seconds.
Drain. Cool slightly and peel. Cut tomatoes in half. Heat 4 tb oil and 2 tb butter in a heavy medium skillet over medium-high heat. Add tomatoes and cook until thickened to a saucelike consistency, stirring frequently, about 5 minutes. (Sauce can be prepared up to 1 day ahead. Cover and refrigerate.) Divide 2 remaining tb olive oil, 2 tb butter and sage between 2 heavy large skillets. Cook mixture over medium high heat until butter melts. Season pork with salt and pepper. Add 2 chops to each skillet.
Cover and cook until brown, turning frequently, about 10 minutes. Add ¼ cup wine to each skillet. Boil uncovered until reduced to glaze, about 5 minutes. Divide tomato sauce between pans, spreading over chops. Reduce heat, cover and simmer until chops are tender, about 30 minutes longer. Degrease sauce. Season with salt and pepper. Transfer chops to a serving platter. Spoon sauce over. Sprinkle with sage and serve.
Source: Gourmet Magazine Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA