Sautéed Boneless Pork Chops With Tomato-Sage Pan Sauce

• chopped fresh sage, divided2 teaspoons
• kosher salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• boneless center cut pork chops (about 3/4 inch thick)4
• cooking spray
• dry white wine↗1⁄2 cup
• garlic cloves, minced↗2
• chopped seeded tomatoes1 cup
• reduced-sodium fat-free chicken broth↗1⁄4 cup
• kosher salt↗1⁄4 teaspoon
• fresh ground black pepper↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   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.

2. 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 heat; set aside.

3. 3

   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.