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Ingredients
1 Tablespoon butter
1/2 Teaspoon garlic, finely chopped
4 Pork chops, 1/2� thick
1 (14 oz) Can whole peeled tomatoes, undrained, cut up
1/2 Teaspoon dried basil leaves
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Cup water
1 1/2 Tablespoons cornstarch
2 Green bell pepper, sliced in rings
1/2 Onion, thinly sliced into rings
Instructions
Melt butter in 4 quart saucepan until sizzling; stir in garlic. Add pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4 to 6 minutes). In same pan, stir in tomatoes, basil, salt and pepper. Cook over medium-high heat until mixture comes to a boil. Reduce heat to low. Cover and cook, stirring occasionally, 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 tomato mixture in pan with wire whisk. Add green pepper and onion. Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crisply tender (5 to 6 minutes). Serve sauce over pork chops.