Here’s is a delicious recipe if you still have some left over tomatoes and wondering what to do with them. I love this recipe because you can change the ingredients; Chicken and Zucchini and Veal and Eggplant. Courtesy of Lidia Matticchio Bastianich”s Lidia’s Family Table. Serves 6.

2 pounds of boneless pork loin, in one piece

1 to 2 large firm beefsteak style tomatoes ( about 1 1/2 pounds total)

1/2 teaspoon salt

1/2 cup or more flour, for dedging

freshly ground pepper

For the Sauce;

1/4 cup extra virgin olive oil

3 tablespoons butter

12 fresh sage leaves

1/2 cup white wine plus more if needed

1/2 cup hot simple vegetable broth

3/4 cup grated Parmigiano Reggiano or Grana Padana cheese

With rack in the middle of the oven, preheat to 425F

Slice the pork loin crosswise into 6 equal pieces. Trim the fat if there’s a lot but leave some for moisture and flavor. Nick the fat and skin around each cutlet so it won’t twist and tighten during cooking. Pound each piece to tenderize and flatten to 1/2 inch thick.

Cut out the core of the tomatoes and slice off the top 1/2 inch, where the core was.  They can be used for the sauce. Slice the the rest of the tomato into 1/2 inch rounds, to place on top of each cutlet.

Starting at the stovetop place one tablespoon of butter and olive oil in skillet over medium low heat. Stew the sage leaves around the pan and cook them slowly for a minute or 2 as the butter melts and starts to sizzle.


Salt the pork pieces, dredge them in flour, then arrange them in the skillet. Cook for about 2 minutes on each side, browning slowly.  Pick out them sage leaves and place 2 on each cutlet. Season with salt and pepper.


Place the tomato rounds on each cutlet and sprinkle with salt. Raise the heat and drop the remaining butter, in pieces. Add the tomato left over chunks in between the chops. and cook for a minute. Pour the wine and broth; shake the pan and raise the heat. Adding more liquid if too low. Sauce should be 1/2 inch deep. Then add the grated cheese on top of each cutlet


Place in oven for 8 to 10 minutes. Shake the pan; use oven mitts the pan will be very hot. And cook for another 8 to 10 minutes ans serve.

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