1 lb. pork tenderloin
3 large tomatoes
1/2 tsp. salt
1/2 - 3/4 c. flour
1/4 c. olive oil
1 Tbsp. butter
1 tsp. rubbed sage
1/2 c. white wine
1/2 c. chicken stock
3/4 c. grated parmesan cheese
A summery skillet supper that makes a beautiful presentation: savory sauce, hearty meat, meltaway tomato, and bubbling cheese.
You will need an oven-proof skillet large enough to hold all your cutlets. If you don't have a skillet big enough, try doing the "stovetop" skillet steps in batches, then transfer all the cutlets to a large baking dish.
Slice the pork into thick cutlets. Place each cutlet in between sheets of waxed paper, and pound with a mallet or your hand to tenderize, until each cutlet is about 1/2 inch (1.27cm) thick. Salt the cutlets and dredge in flour.
Slice the tomato to have 1/2 inch (1.27cm) thick slices, one for each cutlet. Slice the remaining tomato into chunks for the sauce.
Heat a skillet over medium low heat. Add 1/4 c. olive oil to the skillet along with 1 Tbsp. butter. Add sage and allow to cook until the butter begins to sizzle.
Preheat oven to 425°F.
Add the cutlets to the skillet and cook about 2 minutes. Turn and keep the heat low.
Place a tomato slice on top of each cutlet. Sprinkle with salt.
Raise the heat.
Spread the small chunks of tomato in between the chops.
Pour in 1/2 c. wine and 1/2 c. stock.
Sprinkle each cutlet with 2 Tbsp. or so of grated cheese.
Place skillet into 425°F oven. (Make sure to place the handle in the front and the business end at the back.) Bake about 20 min., until cheese is browned and pork is done.
Whenever you reach into the oven and jiggle the handle to see how things are coming along or go to remove the skillet from the oven have heavy-duty hot mitts or several layers of dry towels.
Serve with pasta and Zucchini Italiano