Basil Tomato Pork Chops
In all the years I’ve been cooking I never really thought about combining pork and tomato sauce together. Chicken, beef …of course ,but pork? I hope you’re just as delighted as I am when you try this delicious combination. Let’s start the recipe.
We start the recipe by melting two Tablespoons of butter in a 12-inch skillet until sizzling; stir in the garlic. Add 4 pork chops. Cook the pork chops over medium-high heat, turning occasionally, 4-6 minutes or until they are browned on both sides. Remove the pork chops from the pan and set them aside. Add the remaining 4 pork chops to the pan and cook them the same way you cooked the first four chops.
Place the cooked pork chops back into the pan. Stir in the tomatoes, basil, salt and pepper. Cook over medium-high heat 3-4 minutes or until mixture comes to a boil. Reduce the heat to low. Cover the pan with a lid and cook, stirring occasionally, 50-60 minutes or until pork chops are no longer pink. Remove the pork chops from the pan and keep them warm.
Stir the water and cornstarch together in a small bowl. Stir the cornstarch mixture into the hot cooking liquid with a wire whisk; add the green pepper and onion to the pan. Increase the burner heat to medium. Cook the sauce and vegetables, stirring occasionally, 5-6 minutes or until mixture is thickened and the vegetables are crisply tender. Serve the sauce over the pork chops.
Pork Chops, it’s What’s For Dinner and you’re going to love it!
Looking For More Recipes From Bunny’s Warm Oven, TRY THESE!
Pork Chops in Sour Cream Gravy...Sweet and Sour Pork...Oven Baked Pork Chop Sauce…Pork Chops and Apples…Fried Pork Chops with Gravy
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Basil Tomato Pork Chops
Ingredients
- 2 Tbsp butter
- 1 tsp Finely chopped fresh garlic
- 8 Pork Chops (1/2-inch thick)
- 1 can Whole tomatoes, undrained, cut up (28-ounce)
- 1 tsp Dried basil leaves
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 cup Water
- 3 Tbsp Cornstarch
- 1 medium Green bell pepper, cut into rings
- 1 medium Onion, cut into rings
Instructions
- Melt butter in 12-inch skillet until sizzling; stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally,4-6 minutes or until browned on both sides. Remove from pan; set aside. Repeat with remaining pork chops.Return pork chops to pan. Stir in tomatoes, basil, salt and pepper. Cook over medium-high heat 3-4 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook, stirring occasionally, 50-60 minutes or until pork chops are no longer pink. Remove pork chops; keep warm.Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot cooking liquid with wire whisk; add green pepper and onion.Increase heat to medium-high. Cook, stirring occasionally, 5-6 minutes or until mixture is thickened and vegetables are crisply tender. Serve sauce over pork chops.
