Braised Pork Chops with Tomatoes and Sage, Modena Style

We found this recipe in one of our favorite cookbooks Essentials of Italian Cooking by Marcella Hazan.  When you braise the pork chops the meat becomes tender and the sauce is the perfect blend of tomatoes and sage.  I love this recipe because it requires minimal prep work and no chopping, but is still rich enough to enjoy for a special dinner.

Braised Pork Chops with Sage and Tomatoes, Modena Style:
click here for printable version
adapted from Marcella Hazan

2 tablespoons butter
1 tablespoon olive oil
4 pork loin chops (about 2#)
6-8 fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon black pepper
15 ounce can whole tomatoes, broken up in pieces with juice

Heat the butter and oil in a large skillet over medium high heat.  Turn the chops in the flour and shake off the excess.  
Put chops in skillet with the sage leaves and cook until they are brown, then turn over.
Add the salt, pepper and tomatoes.  Adjust heat until it is at a slow simmer, cover the pan with the lid ajar.
Cook for about 1 hour, until the meat is tender, turning about every 20 minutes.