Basil Tomato Pork Chops Recipe 465 Recipes

STEWED TOMATO PORK CHOPS

Steps:

• Heat a large heavy skillet over medium-high heat. Season pork chops with salt and black pepper on both sides and add to skillet. Brown pork chops, about 4 minutes per side. Transfer to a plate and cover with aluminum foil.
• Add onions and garlic to the hot skillet. Cook and stir until softened but still crisp, about 5 minutes. Add tomatoes, capers and liquid, rosemary, red pepper flakes, oregano, and basil. Bring sauce to a simmer and cook about 5 minutes to meld flavors.
• Pour any accumulated juices from the plate with the pork chops into the sauce in the skillet and stir. Add cooked pork chops and cover with sauce. Simmer until warmed through, about 5 minutes more.

ITALIAN PORK CHOPS WITH TOMATO BASIL TOPPING

Steps:

• Melt butter in large non-stick skillet over medium-high heat.
• Season pork chops with kosher salt and pepper.
• Cook pork chops until cooked through or meat thermometer reads 145F-160F, turning once; transfer to serving platter.
• In same skillet, with pan juices, cook tomatoes, garlic, onion and vinegar until just heated through, 1-2 minutes. Remove from heat. Stir in basil.
• Top cooked pork chops with bruschetta topping.

BASIL TOMATO PORK CHOPS RECIPE - (4.6/5)

Steps:

• 1. Melt butter in Dutch oven until sizzling, stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4-6 minutes). Remove from pan; set aside. Repeat with remaining pork chops. 2. Return pork chops to pan. Stir in tomatoes, basil, salt & pepper. Cook over medium-high heat until mixture comes to a boil (3-4 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until pork chops are no longer pink (50-60 minutes). Remove pork chops, keep warm. 3. Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture with wire whisk. Add green pepper and onion. 4. Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crispy tender (5-6 minutes). Serve sauce over pork chops.

TOMATO BASIL PORK CHOPS

Steps:

• In large skillet or Dutch oven, melt butter.
• Add garlic and saute for 1 minute.
• Brown pork chops on both sides, then add tomatoes, basil, salt, and pepper.
• Cover and cook over low-medium heat until pork chops are cooked through and tender (about 50 minutes).
• Remove pork chops from pan and keep warm.
• In small bowl, combine water and cornstarch, then pour into hot cooking liquid.
• Add onions and green peppers, cooking over medium-high heat for 5-6 minutes, or until vegetables are crisp-tender.
• Place pork chops on serving platter or dinner plates and pour sauce over the top, garnishing with fresh basil if desired, and serve.

BASIL PORK CHOPS

Steps:

• Mix first 4 ingredients; gradually stir in 1 tablespoon oil (mixture will be crumbly). Rub over both sides of pork chops., In a large skillet, heat remaining oil over medium heat; cook chops until a thermometer reads 145°, 4-6 minutes per side. Let stand 5 minutes before serving.

BASIL TOMATO PORK CHOPS

Steps:

• 1. Melt butter in Dutch oven until sizzling, stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4-6 minutes). Remove from pan; set aside. Repeat with remaining pork chops.
• 2. Return pork chops to pan. Stir in tomatoes, basil, salt & pepper. Cook over medium-high heat until mixture comes to a boil (3-4 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until pork chops are no longer pink (50-60 minutes). Remove pork chops, keep warm.
• 3. Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot tomato mixture with wire whisk. Add green pepper and onion.
• 4. Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crispy tender (5-6 minutes). Serve sauce over pork chops.

TOMATO PORK LOIN CHOPS

Steps:

• Heat the oil in a skillet over high heat, and quickly brown the pork chops on both sides. Transfer chops to platter, and keep warm.
• Reduce skillet heat to medium, and cook the onion until tender. Mix in the sugar, chili powder, fennel, red pepper flakes, and oregano. Stir in the tomato sauce, water, and Worcestershire sauce, and bring to a boil.
• Return the pork chops to the skillet. Cover, reduce heat to low, and cook 10 minutes. Remove cover, and continue cooking 15 minutes, or to desired doneness.

BASIL-GARLIC GRILLED PORK CHOPS

Steps:

• Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS WITH CREAMY TOMATO BASIL

Steps:

• 1. Rub pork chops with garlic and sprinkle with salt and pepper. Heat oil in sarge skillet and brown chops in hot oil. Remove and keep warm
• 2. Deglaze pan with red wine by adding wine to hot pan. Scrape up brown bits and simmer liquid until reduced by about half.
• 3. Stir in pureed tomatoes and basil and add pork chops back to pan. Simmer about 20 minutes but don't overcook the chops or they'll be tough. Remove chops to serving platter and keep warm.
• 4. Add cream to sauce and bring just to simmer. Season with salt and pepper to taste. Pour sauce over chops and garnish.
• 5. May be served with rice or noodles.

20-MINUTE TOMATO BASIL PORK CHOPS

Steps:

• Brown chops in skillet in oil.
• Combine tomato, soup, water and seasonings and add to browned chops.
• Cover and simmer about 15 minutes, or until chops are done.
• Stir in butter or margarine prior to serving.
• Serve over noodles or rice.