Pork Chops with Creamy Tomato Basil
Mary (Lori) Rieth
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- thick pork chops
- 2 clove
- garlic, minced
- salt and pepper to taste
- 2 Tbsp
- olive oil, extra virgin
- 1/3 c
- dry red wine
- 2 c
- canned stewed tomatoes, pureed in a blender
- 2 Tbsp
- fresh basil, chopped (or 2 tsp. dried)
- 1/2 c
- whipping cream
- fresh basil for garnish
1Rub pork chops with garlic and sprinkle with salt and pepper. Heat oil in sarge skillet and brown chops in hot oil. Remove and keep warm
2Deglaze pan with red wine by adding wine to hot pan. Scrape up brown bits and simmer liquid until reduced by about half.
3Stir in pureed tomatoes and basil and add pork chops back to pan. Simmer about 20 minutes but don't overcook the chops or they'll be tough. Remove chops to serving platter and keep warm.
4Add cream to sauce and bring just to simmer. Season with salt and pepper to taste. Pour sauce over chops and garnish.
5May be served with rice or noodles.