- ¼ c. olive oil
- 6 whole sage leaves
- 4 center cut boneless pork chops, seasoned with salt and pepper
- 1 whole shallot, minced
- 2 cloves of garlic, minced
- ⅓ c. sauvignon blanc
- 1 jar Dave's Gourmet Butternut Squash Pasta Sauce
- 1 c. 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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