2 tbsp. butter
1 tbsp. vegetable oil
4 pork loin chops, end loin, 1/2 inch thick
1/2 c. flour, spread on dish
6-8 fresh sage leaves or 3-4 whole dried leaves
Salt
Fresh ground pepper
3/4 c. canned Italian plum tomatoes, cut up with their juice

Choose a saute pan large enough to contain chops without overlapping them. Put in butter and oil and turn the heat on to medium high. Dredge the chops in flour on both sides. When butter foam begins to subside, put in chops and sage.

Brown chops nicely on each side for about 2 minutes. Add 2 or 3 pinches of salt, pepper and the chopped tomatoes with their juice. Cover the pan, turn the heat to medium and cook about 1 hour or until meat is tender. Tip the pan and with a spoon, remove all but 1 tablespoon of fat. Serve at once. Serves 2-4.