Basil Tomato Pork Chops

WaffleCrumbs aka Lyn

By
@wafflecrumbs

This recipe comes from The Land o'Lakes Recipe Collection Top 50 from August 2000.

Really enjoyed this recipe! Very tasty! Served this with sugar snap peas and egg noodles with same tomato sauce spooned over them.

1 serving: 210 cal., 21 g. protein, 9 g. carbs., 10 g. fat


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

8

Prep:

25 Min

Cook:

55 Min

Method:

Stove Top

Ingredients

2 Tbsp
butter
1 tsp
finely chopped fresh garlic
8
1/2" thick pork chops
28 oz
canned whole tomatoes, undrained, cut up
1 tsp
dried basil leaves
1 tsp
salt
1/2 tsp
pepper
1/2 c
water
3 Tbsp
cornstarch
1 medium
green pepper, cut into rings
1 medium
onion, cut into rings

Directions Step-By-Step

1
Melt butter in Dutch oven until sizzling, stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4-6 minutes). Remove from pan; set aside. Repeat with remaining pork chops.
2
Return pork chops to pan. Stir in tomatoes, basil, salt & pepper. Cook over medium-high heat until mixture comes to a boil (3-4 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until pork chops are no longer pink (50-60 minutes). Remove pork chops, keep warm.
3
Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture with wire whisk. Add green pepper and onion.
4
Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crispy tender (5-6 minutes). Serve sauce over pork chops.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American