Garlic Sage Pork with Butternut Squash Sauce

• 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.