Before I learned this Italian technique for cooking pork chops, they always turned out dry and chewy.  Using this old-style braising method they are moist and don’t need much tending to during the cooking process.  Make sure you use a high-quality, heavy pan to cook them in so they get a good brown on the outside.


  • 1 tbls olive oil
  • 2 tbls butter
  • 4 pork loin chops, about 3/4 inch thick
  • Flour, or gluten free flour, spread on a plate
  • 6 fresh sage leaves, ripped into small pieces
  • 1 fresh rosemary sprig, about 2 inches long
  • 2 cloves garlic, minced or finely diced
  • 1 can Italian crushed tomatoes (about 1 cup)
  • freshly ground salt & pepper



Heat olive oil until shimmering in a large enough sauté pan to fit the chops in.  Meanwhile, lightly flour each side of the pork chops and shake off excess.  Season with salt & pepper.  Add butter to the pan and when foam begins to subside put in pork chops to brown, about 2 minutes each side.   Turn heat down to low and add sage, entire rosemary sprig and minced garlic, being careful not to burn the garlic.  Pour in tomatoes and mix.   Bring to a low simmer and cover the pan with lid leaving the lid off just a bit so the sauce will cook down.  Turn the chops from time to time as they cook and simmer on low for 1 hour until the pork is tender.
The sauce will become dense and rich with flavor.   If too watery, remove the pork and continue cooking the sauce down.  Spoon off the fat and pour sauce over chops.  Garnish with fresh sage leaves.  Serves 4