If you, like me, grew up eating dry, pan-fried pork chops that took forever to chew, this recipe will be a revelation. Pork chops are inexpensive, and finding a recipe that renders them flavorful and juicy is like finding gold.<\/p><\/blockquote>\n
Pork Chops alla Salvia<\/strong> In Italian cooking, we almost always cook our pork on the bone. It gives you much better flavor.<\/p>\n Sauce:<\/em> Pork Chops:<\/em> 1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the tomatoes and their juices and the tomato paste. Bring just to a boil.<\/p>\n 2. Reduce the heat to medium-low and add the basil. Simmer to blend the flavors, about 10 minutes.<\/p>\n 3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sprinkle the pork with the salt, 1\/2 teaspoon of the sage, and the pepper and rub in the seasonings. Add to the skillet and cook, turning once, until browned on both sides, about 5 minutes.<\/p>\n 4. Add the tomato sauce and remaining 1\/2 teaspoon sage to the skillet and bring to a simmer. Reduce the heat to medium-low and cover. Simmer until the pork is opaque when pierced at the bone with the tip of a knife, about 15 minutes. Serve hot, with the sauce.<\/p>\n Sage (salvia<\/em> in Italian) is a powerful, peppery herb that is great with fatty meats as it supposedly helps aid in the digestion of fat.<\/p><\/blockquote>\n
\nMakes 4 servings<\/em><\/p>\n
\n1 tablespoon extra virgin olive oil
\nOne 14-ounce can crushed tomatoes (plain, not seasoned)
\n2 tablespoons tomato paste
\n1 tablespoon chopped fresh basil<\/p>\n
\n1 tablespoon extra virgin olive oil
\nFour 8-ounce center-cut pork loin chops, on the bone
\n1\/2 teaspoon salt
\n1 teaspoon dried sage
\n1\/4 teaspoon freshly ground black pepper<\/p>\n\n\n
\n <\/td>\n ![\"SkinnyItal-cover\"](\"http:\/\/heather-maclean.com\/wp-content\/uploads\/2013\/05\/SkinnyItal-cover.jpg\")
<\/td>\n– From Skinny Italian<\/a><\/em>
\nby Teresa Giudice with Heather Maclean<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,10],"tags":[25,54,30],"_links":{"self":[{"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/1243"}],"collection":[{"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/comments?post=1243"}],"version-history":[{"count":6,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/1243\/revisions"}],"predecessor-version":[{"id":3026,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/posts\/1243\/revisions\/3026"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/media\/3025"}],"wp:attachment":[{"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/media?parent=1243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/categories?post=1243"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.heather-maclean.com\/heathermacleancooks\/wp-json\/wp\/v2\/tags?post=1243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}