Pork Chops With Tomato Sage Gravy Recipes

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PORK CHOPS IN TOMATO SAGE SAUCE



Pork Chops in Tomato Sage Sauce image

This is a recipe I adapted from a 1991 Cooking Light recipe that I have continued to make for the past 15 years. It is a favorite!

Provided by Cook4_6

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 (28 ounce) cans whole tomatoes
6 tablespoons olive oil
4 tablespoons butter
8 sage leaves, whole and fresh
1 teaspoon dried sage
2 lbs pork chops
1/2 cup dry white wine

Steps:

  • Heat 4 T. oil and 2 T. butter in heavy medium skillet over medium high heat.
  • Add tomatoes, reserving juice and dried sage. Cook until thickened to saucelike consistency, stirring frequently, about 15 minutes. Add Set aside.
  • Divide remaining 2 T. oil, 2 T. butter and whole sage leaves between 2 heavy large skillets.
  • Cook mixture over medium-high heat until butter melts.
  • Add 2 chops to each skillet. Cover and cook until brown, turning frequently, about 10 minutes.
  • Add 1/4 cup wine to each skillet. Boil uncovered until reduced to a 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; adding reserved tomato juice if you like a thinner sauce.
  • Season with salt and pepper.
  • Transfer chops to a platter, and spoon sauce over.
  • Sprinkle with mnced sage and reserve.

Nutrition Facts : Calories 836.5, Fat 61.4, SaturatedFat 20.3, Cholesterol 182.5, Sodium 241.2, Carbohydrate 17.7, Fiber 5.2, Sugar 11.6, Protein 49.6

SAUTéED BONELESS PORK CHOPS WITH TOMATO-SAGE PAN SAUCE



Sautéed Boneless Pork Chops With Tomato-Sage Pan Sauce image

The black pepper bite of this pan sauce pairs well with the mild flavor of buttered penne. Serve pork chops whole or sliced and spooned over pasta.

Provided by LMillerRN

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

MOM'S EASY PAN FRIED PORK CHOPS AND TOMATO GRAVY



Mom's Easy Pan Fried Pork Chops and Tomato Gravy image

Mom's Pork Chops and Tomato Gravy was called tomato soup pork chops. This recipe has evolved and is much more flavorful and no condensed soup! Tender pork chops in a rich, tomato sauce is a taste sensation!

Provided by Karin and Ken

Categories     Main Course

Number Of Ingredients 17

4 pork chops loin or center cut, bone or boneless, 1 inch thick
1 can (5.5-6 oz) tomato paste
1 cup chicken broth
8 slices bacon, diced
1 can (15 oz) tomato sauce
1/2 pound mushrooms
2 ribs celery
1 medium onion, diced
2 tablespoons garlic, minced (more or less to taste)
3 bay leaves
2 tablespoons thyme, dried (more or less to taste)
1 tablespoon paprika
1 tablespoon sugar, brown or white
salt
pepper
1/4 cup flour
1/4 cup oil (or less to taste)

Steps:

  • In a small bowl combine 1 teaspoon salt, 1 teaspoon pepper, paprika and sugar.
  • Dry pork chops with paper towels and rub spice mixture all over them. Set aside.
  • In a large skillet, over medium heat, cook bacon pieces until crisp. Remove bacon to drain on paper towel, without removing the fat from your skillet.
  • Depending on the amount of fat in your pan, remove some until you have enough fat to cook the pork chops in, 2-4 tablespoons approximately. We usually use some paper towel to soak some up, if necessary.
  • Increase your heat a little and cook each pork chop until brown on one side only, 5 minutes.
  • Remove pork chops from skillet and place on plate, browned side up. Wipe out your skillet if desired or necessary. We usually do.
  • Reduce heat back down to medium and add oil. Heat until oil is shimmering or a drop of water flicked in it dances.
  • Add mushrooms, onion, celery, and garlic and cook until tender, about 7 minutes.
  • Add flour and stir constantly for 2 minutes.
  • Add tomato paste and cook, continuing to stir for another 2 minutes.
  • Stir in chicken broth, tomato sauce, thyme, bay leaves, and cooked bacon and bring to boil.
  • Place pork chops, browned side up, in your skillet.
  • Reduce heat to low, cover, and simmer for 20 minutes.
  • The timing will change depending on the size of your pork chops. Check to make sure your pork chops are cooked with a meat thermometer, about 150 degrees.
  • Remove chops from skillet and add salt and pepper to the gravy to taste.
  • Add more thyme, garlic, paprika if you desire.
  • Remove your bay leaves.
  • Serve gravy on top of your pork chops and some rice or mashed potatoes if you desire! Enjoy!

BRAISED PORK CHOPS WITH SAGE



Braised Pork Chops with Sage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup sugar
Kosher salt
4 bone-in pork rib chops (8 ounces each), excess fat trimmed
1/4 cup all-purpose flour
Freshly ground pepper
2 tablespoons extra-virgin olive oil
3 large sprigs sage
3 cloves garlic, smashed
1 lemon, sliced into 6 rounds and halved crosswise
4 whole pickled pepperoncini, drained
1 1/2 cups grape tomatoes
1 cup low-sodium chicken broth
2 cups prepared couscous, for serving
1 tablespoon chopped fresh parsley

Steps:

  • Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry.
  • Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes.
  • Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley.

Nutrition Facts : Calories 548 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 1004 milligrams, Carbohydrate 59 grams, Fiber 4 grams, Protein 39 grams

SAGE PORK CHOPS



Sage Pork Chops image

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

Provided by Tiffany Nixon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 1h5m

Yield 6

Number Of Ingredients 7

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

Steps:

  • Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
  • Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g

PORK CHOPS IN TOMATO AND ONION GRAVY



Pork Chops in Tomato and Onion Gravy image

Make and share this Pork Chops in Tomato and Onion Gravy recipe from Food.com.

Provided by rmurraymom

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

6 pork chops
2 onions (sliced)
1 (10 3/4 ounce) can condensed tomato soup
1 beef bouillon cube
1/2 cup water
salt
pepper

Steps:

  • Preheat oven to 375.
  • Season pork chops with salt and pepper to taste.
  • Brown chops on both sides in a medium skillet.
  • Place browned chops in a casserole dish.
  • Top pork chops with sliced onions.
  • Heat water to boiling.
  • Mix water, bouillon cube, and soup and pour over chops and onions.
  • Bake at 375 for 1 hour.

Nutrition Facts : Calories 271.3, Fat 14.6, SaturatedFat 5.1, Cholesterol 75.1, Sodium 450.6, Carbohydrate 10.7, Fiber 1.1, Sugar 5.8, Protein 23.8

PORK CHOPS WITH SPICY TOMATO GRAVY



Pork Chops With Spicy Tomato Gravy image

These are a crowd pleaser! It spicy and tasty and the gravy goes great over rice. The recipe comes from "Olympic Celebrations, Southern Style" booklet from the Southern Living Cooking School. This is good down-home cookin'!

Provided by jackdenton

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper, divided
1/2 teaspoon ground red pepper, divided
4 pork chops (1-inch thick, bonless)
2 tablespoons olive oil, divided
2 garlic cloves, minced
4 green onions, tops and all, chopped
1 beef gravy, package (1.61-ounces, Pioneer Brown Gravy brand recommended)
1 cup reduced-fat milk, divided
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup water
1/2 teaspoon dried thyme

Steps:

  • Combine flour, salt, 1/4 teaspoon red pepper & 1/4 teaspoon black pepper; dredge pork chops in mixture. Heat 1 tablespoon oil in a large nonstick skillet; add pork chops and cook over medium heat until browned on both sides. Remove from skillet and set aside. Add remaining oil to skillet; add garlic and green onions. Cook, stirring constatnly, 3 minutes.
  • Combine gravy mix and 1/2 cup milk; whisk until blended. Add tomatoes, remaining milk, water, remaining red pepper, remaining black pepper and thyme to skillet; bring to a boil. Add gravy mixture and stir until smooth, using a wire whisk. Arrange pork chops in skillet, turning to coat with sauce; cover, reduce heat and simmer 15 minutes.
  • This recipe can be doubled if cooked in a duch-oven. It's okay if pork chops overlap one another.

Nutrition Facts : Calories 387.7, Fat 22.5, SaturatedFat 6.7, Cholesterol 79.9, Sodium 610.4, Carbohydrate 19.3, Fiber 2.3, Sugar 7.3, Protein 26.9

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