Basil Tomato Pork Chops

WaffleCrumbs aka Lyn


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


☆☆☆☆☆ 0 votes

25 Min
55 Min
Stove Top


  • 2 Tbsp
  • 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
  • 1/2 tsp
  • 1/2 c
  • 3 Tbsp
  • 1 medium
    green pepper, cut into rings
  • 1 medium
    onion, cut into rings

How to Make Basil Tomato Pork Chops


  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.

Printable Recipe Card

About Basil Tomato Pork Chops

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

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