2 tablespoons butter
1 tablespoon olive oil
4 pork loin chops (about 2#)
flour
6-8 fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
15 ounce can whole tomatoes, broken up in pieces with juice
- Heat the butter and oil in a large skillet over medium high heat.
- Turn the chops in the flour and shake off the excess.
- Put chops in skillet with the sage leaves and cook until they are brown, then turn over.
- Add the salt, pepper and tomatoes.
- Adjust heat until it is at a slow simmer, cover the pan with the lid ajar.
- Cook for about 1 hour, until the meat is tender, turning about every 20 minutes.
