Sauted Boneless Pork Chops with Tomato Sage Pan Sauce
Elevate your weeknight dinner routine with these succulent Sautéed Boneless Pork Chops with Tomato Sage Pan Sauce. This quick and flavorful recipe combines golden-seared pork chops with a vibrant, aromatic pan sauce brimming with juicy cherry tomatoes, fresh sage, and a hint of balsamic vinegar. The rich combination of chicken broth and caramelized bits from the skillet creates a savory, restaurant-quality glaze that perfectly complements the tender meat. Ready in just 30 minutes, including prep, this dish is ideal for busy evenings without sacrificing gourmet flavors. Serve over creamy mashed potatoes or alongside crusty bread to soak up every drop of the luscious tomato-sage sauce. Perfect for both casual family dinners and special occasions, this recipe strikes the perfect balance of simplicity and sophistication.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium (finely chopped) shallot
- 2 cloves (minced) garlic
- 1 cup (halved) cherry tomatoes
- 1 tablespoon (chopped) fresh sage
- 1 cup chicken broth
- 1 teaspoon balsamic vinegar
Instructions
Season the pork chops on both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until hot and shimmering.
Add the pork chops to the skillet and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F). Remove the pork chops from the skillet and set aside on a plate, covering loosely with foil to keep warm.
Lower the heat to medium and add butter to the skillet. Once melted, add the shallots and garlic, cooking for 1-2 minutes until softened and fragrant.
Stir in the cherry tomatoes and sage, cooking for 3-4 minutes until the tomatoes begin to soften and release their juices.
Pour the chicken broth into the skillet and bring to a simmer, scraping up browned bits from the bottom of the pan with a wooden spoon.
Allow the sauce to simmer for 5-6 minutes, letting it reduce by about half.
Stir in the balsamic vinegar and adjust seasoning with additional salt and pepper to taste.
Return the pork chops to the skillet, spooning the sauce over them, and cook for an additional 1-2 minutes to warm through.
Serve the pork chops hot, topped with the tomato sage pan sauce.
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3241 mg | 141% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.6 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2418 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
