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Garlic Sage Pork with Butternut Squash Sauce (Fresh Flavors Oct '11)


  • 1/4 cup Olive Oil
  • 6 whole sage leaves
  • 4 center cut boneless pork chops, seasoned with salt and pepper
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/3 cup Sauvignon Blanc
  • 1 jar Butternut Squash Pasta Sauce
  • 1 cup cream


In a sauté pan, heat olive oil for about 2 minutes, until hot. Add the sage leaves and fry for 2 minutes until crispy. Remove and set aside. Lower heat to medium, add the pork chops and cook for 5 minutes, flip, and cook for an additional 3 minutes until juices run clear. Move to a platter and keep warm. Add shallots and garlic, sauté for about a minute and take away from heat to add wine, scraping up any browned bits. Add the pasta sauce, cream and combine on a low simmer for 5-10 minutes. Serve by pouring sauce over rested pork chops and placing sage leaves on top.


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