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


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2 Tbsp
1 tsp
finely chopped fresh garlic
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


  • 1Melt 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.
  • 2Return 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.
  • 3Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture with wire whisk. Add green pepper and onion.
  • 4Increase 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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