basil tomato pork chops
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
prep time
25 Min
cook time
55 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 tablespoons butter
- 1 teaspoon finely chopped fresh garlic
- 8 - 1/2" thick pork chops
- 28 ounces canned whole tomatoes, undrained, cut up
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup water
- 3 tablespoons cornstarch
- 1 medium green pepper, cut into rings
- 1 medium onion, cut into rings
How To Make basil tomato pork chops
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Step 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.
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Step 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.
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Step 3Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture with wire whisk. Add green pepper and onion.
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Step 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.
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