Basil Tomato Pork Chops
25 min
1 hr 20 min


2 tablespoons Land O Lakes® Butter

1 teaspoon finely chopped fresh garlic

8 (1/2-inch thick) pork chops

1 (28-ounce) can 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 bell pepper, cut into rings

1 medium onion, cut into rings

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot cooking liquid with wire whisk; add green pepper and onion.

  4. STEP 4

    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


10Fat (mg)
65Cholesterol (mg)
500Sodium (mg)
9Carbohydrates (g)
2Dietary Fiber
21Protein (g)


Explore reviews from
our online community

  May 12, 2016

I didn't have any basil so I left that out. The dish turned out perfect though. I substituted powdered garlic instead of fresh chopped. I will defiantly make this again. Served it with mashed potatoes and green beans.

— says James
  January 15, 2011

This is one of my favorite Go To pork chop recipes. I use canned diced tomatoes because it doesn't make any sense to buy whole canned tomatoes and chop them when they can be bought that way. We serve ours over white rice and it is delicious.

— says Spicey
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