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