Sautéed Boneless Pork Chops with Tomato-Sage Pan Sauce

Ingredients

2  teaspoons  chopped fresh sage, divided

1/2  teaspoon  kosher salt

1/2  teaspoon  freshly ground black pepper

4  (4-ounce) 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  teaspoon  kosher salt

1/8  teaspoon  freshly ground black pepper

16 oz penna pasta, cooked al dente

2 tablespoons butter

1/2 cup grated fresh parmesan cheese

1/8 cup fresh parsely, chopped

Combine 1 teaspoon sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle both sides of pork with sage mixture.

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.

Add remaining 1 teaspoon of sage, white wine, and minced garlic to pan, scraping to loosen browned bits. Cook 1 1/2 minutes or until reduced to about 1/4 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 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

Toss cooked pasta with butter, parmesan cheese, and parsely. 

Slice pork lengthwise.  Serve over pasta.