Modena Pork

• 2 Tbsp. butter (not margarine)
• 1 Tbsp. vegetable oil
• 4 pork loin chops (3/4-inch thick)
• flour, salt and pepper
• 3/4 c. canned Italian plum tomatoes with juice
• 3 dried sage leaves

1. Place butter and oil in saute pan on medium-high heat. Lightly coat both sides of chops with flour, shaking off excess. Place in saute pan; careful not to overlap, along with sage leaves.
2. Cook chops to rich brown each side (about 2 minutes per side).
3. Add salt, pepper and tomatoes.
4. Cover and simmer slowly with lid slightly ajar for about 1 hour or until chops are tender. Turn chops occasionally while cooking.
5. Place chops on serving platter.
6. Reduce pan drippings to slightly thickened consistency by heat.
7. Tip and spoon off fat.
8. Pour remaining drippings over chops.
9. Serve with small whole potatoes and carrots.

butter, vegetable oil, pork loin chops, flour, italian plum tomatoes, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=537463 (may not work)