Basil Tomato Pork Chops
WaffleCrumbs aka Lyn
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
1 tspfinely chopped fresh garlic
81/2" thick pork chops
28 ozcanned whole tomatoes, undrained, cut up
1 tspdried basil leaves
1 mediumgreen pepper, cut into rings
1 mediumonion, cut into rings
How to Make Basil Tomato Pork Chops
- 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.
- 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.
- Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture with wire whisk. Add green pepper and onion.
- 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.