These pork chops are moist and tender, cooked in a vegetable sauce.
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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
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
Explore reviews fromour online community
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.
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.