2 tbsp. butter
1 tbsp. vegetable oil
4 pork loin chops 1/2" thick, fresh not frozen
1/2 c. flour, spread on dish
6-8 fresh sage leaves or 3-4 whole dried leaves
Salt
Fresh ground black pepper
3/4 c. canned Italian plum tomatoes, cut up with their juice

1. Use saute pan with lid large enough to contain chops in one layer. Put in butter and oil, turn heat to medium high.

2. Dry chops on paper towels. Dredge chops in flour on both sides. When butter foam subsides, put in chops and sage.

3. Brown chops about 2 minutes per side.

4. Add 2-3 pinches salt, grinding of pepper, chopped tomatoes and juice. Cover pan, turn heat down to medium low or low, cook about 1 hour until meat is tender. Sauce should be dense. If not, turn up heat a few minutes to reduce sauce.

5. Tip pan, use spoon to remove all but 1 tablespoon fat. Serve at once.