Pork has long been touted as “the other white meat” because its versatility is much like chicken and also because nutritionally it’s just as lean and healthy as compared to chicken. Unfortunately, some cuts of pork have been trimmed so lean that they are hard to prepare without them turning out dry and tough.
Boneless pork chops is one cut that I have problems and I wanted to find an easy, no-fail way to prepare them. This recipe for Tomato Basil Pork Chops has simple ingredients that you probably already have on hand and is very easy to put together, but it does take about an hour to simmer. Start it on the stove as soon as you come home from work, help the kids with homework while it’s simmering, and soon dinner will be served. Serve over brown rice or whole wheat egg noodles with a green salad on the side.
Tomato Basil Pork Chops
4 (1-1/2 inch thick) boneless pork chops
kosher salt and freshly ground pepper
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup water
1-1/2 tablespoons cornstarch
1 medium green bell pepper, diced
28 ounces diced tomatoes, undrained
1 medium onion, halved and sliced
2 tsp dried basil leaves
Using a sharp knife, butterfly pork chops and pound lightly with mallet. Season pork chops with salt and pepper. Heat oil in skillet over medium high heat. Add pork chops and brown on both sides (approximately 4-6 minutes). Remove from pan.
Add onions, garlic, and bell pepper to pan and cook until crisp-tender, approximately 5-7 minutes. Remove from pan and side aside.
Return chops to pan. Stir in tomatoes, basil, salt, pepper, and water. Cook over medium-high heat until mixture comes to a boil. Reduce heat to low, cover and cook, stirring occasionally, until chops are tender (approximately 50-60 minutes).
Remove chops from pan and keep warm. Add cornstarch in a small bowl and mix with some of the liquid from the tomatoes. Stir cornstarch mixture into hot tomatoes and stir well. Add peppers, onions, and pork chops.
Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are tender (approximately 5-6 minutes). Serve sauce over pork chops.