Serves: 4
Total Calories: 358

3 tablespoons olive oil
4 center cut pork chops bone in, at least 3/4 inch thick
10-12 fresh sage leaves
salt and fresh pepper
2 1/2 cups fresh or canned Italian plum tomatoes chopped
2 tablespoons dry white wine

Heat 2 Tbsp. of the olive oil in a large sauté pan over medium-high heat. You need a pan large enough to fit all four chops at once. When the oil is hot, place the chops in the pan with the sage leaves. Cook the chops until browned on both sides, about 2 or 3 minutes per side. Once brown, add salt and pepper, chopped tomatoes, white wine, and remaining 1 Tbsp. of olive oil. Reduce the heat to low and cook at a slow simmer, covered, with the lid slightly ajar. Cook for about 1 hour until the meat is tender and the sauce has been reduced (not runny, slightly thick and chunky). If the sauce has not reduced enough after cooking 1 hour, remove chops to a warm plate, and cover to keep warm. Bring up heat in pan and cook at a boil, stirring frequently for 1–2 minutes. Serve chops topped with sauce. This dish is delicious with Herbed Jerusalem Artichokes (p. 144), Millet with Sage and Red Bell Pepper (p. 149), or plain brown rice, and a salad.

Nutritional Facts:

Serves: 4
Total Calories: 358
Calories from Fat: 184

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Breaded Chicken Cutlets with Roasted Red Peppers
Grilled Chicken Breasts with Mango Salsa
Chicken Marsala
Greek-Style Chicken with Lemon and Oregano
Beer-Battered Chicken Nuggets
Chicken Pot Pie with Biscuit Crust
Marinated Chicken Skewers with Pineapple and Onion
Roast Chicken with Root Vegetables
Chicken Cacciatore
Crispy Turkey Cutlets with Chopped Arugula and Tomato Salad
Turkey Meatloaf
Turkey Burgers with Caramelized Onions
Shepherd's Pie
Roast Turkey Breast
Ancho Turkey Chili
Braised Beef Short Ribs with Rosemary and Fennel
Steak with Thyme
Lime Skirt Steak with Pineapple Salsa
Swedish Meatballs
Louisiana Sloppy Joes
Cherry Dijon Pork Chops
Pork Chops with Tomatoes and Sage
Tomatoes Stuffed with Italian Pork Sausage and Rice
Pork Tenderloin Medallions with Raisin Sauce
Fennel-Crusted Pork Tenderloin
Baked Ham with Pineapple
Rack of Lamb (or Rib Chops) with Garlic, Rosemary, and Mint
Lamb Loin Chops with Molasses Tarragon Glaze
Lamb Stew
Curried Lamb with Apricots over Brown Basmati Rice
Lamb Kebabs with Eggplant, Red Onion, and Red Pepper
Roman Rabbit
Venison Osso Buco with Saffron Jasmine Rice
Wild Boar Tenderloin with Green Mole
Bison Chili
Blueberry Duck Breast
Pomegranate Glazed Rock Cornish Game Hens
Pheasant with Apples