Tomato Basil Pork Chops Food

BASIL TOMATO PORK CHOPS

Steps:

• 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

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-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 TOMATOES AND GARLIC

Steps:

• Gather the ingredients.
• Heat the oil in a large skillet or sauté pan over medium-high heat and brown the pork chops on both sides. Drain off excess fat. Remove the pork chops and set aside.
• Peel the onion and cut it in half lengthwise. cut the halves into thin slices.
• Add the sliced onion to the pan and reduce the heat to medium-low. Continue to cook for 2 to 3 minutes, or until softened.
• Add the pork chops back to the pan with the garlic, tomatoes, broth, thyme, salt, and pepper; reduce the heat to low. Cover the pan and simmer for about 30 minutes, or until the chops register at least 145 F.
• Serve the pork chops with the tomato sauce over hot cooked rice or with boiled or mashed potatoes.

TOMATO-BASIL PORK CHOPS

Steps:

• Preheat oven to 400°.
• Sprinkle pork with 1½ teaspoons salt and ¾ teaspoon pepper. Place on one half of a large 18x13-inch rimmed baking sheet.
• Bake for 15 minutes. Increase oven temperature to broil. Brush balsamic glaze onto pork chops; sprinkle with mozzarella and arugula.
• In a large bowl, stir together snap peas, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Place on other half of pan.
• Bake for 5 minutes.
• In a small bowl, stir together tomatoes, basil, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Spoon tomato mixture over pork. Garnish with basil and balsamic glaze, if desired.

TOMATO PORK CHOPS

Steps:

• Heat 1 tbsp 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. Add 1 tbsp oil and heat until shimmering. Add the onion and cook until tender. Add garlic and saute until fragrant, about 1 minutes. Mix in the sugar, chili powder, fennel, oregano and basil. Stir in the tomatoes 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 another 15 minutes, or to desired doneness.

TOMATO CHOPS I

Steps:

• Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
• In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

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.

TOMATO-TOPPED ITALIAN PORK CHOPS

Steps:

• In a large skillet, brown chops in oil in batches. Transfer to a 4- or 5-qt. slow cooker coated with cooking spray. Saute onion and carrot in drippings until tender. Stir in the tomatoes, vinaigrette and oregano; pour over chops., Cover and cook on low for 8-10 hours or until meat is tender.

TOMATO ONION PORK CHOP

Steps:

• In skillet, heat corn oil over medium heat, add chops& onion, brown.
• set chops aside.
• Add remaining ingradiants; stirring constantly, bring to a boil, return chops to skillet.
• Reduce heat and simmer 20 minutes or until tender.
• Spoon sauce over pork chops.
• (and mashed potatoes if you choose).

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.

PAN-SEARED PORK CHOPS WITH ZENB ROASTED TOMATO, GARLIC, & BASIL SAUCE

Steps:

• Season pork with salt and pepper. Let stand 10 minutes. Heat oil in large cast-iron skillet on medium-high heat until shimmering. Add pork to skillet. Cook 10-14 minutes, turning once, until browned. Drain all but 2 teaspoons drippings from pan.
• Reduce heat to medium. Add butter, herbs and garlic. Cook 2-4 minutes while basting pork with drippings until deep golden brown on all sides.
• Transfer pork and herbs to clean plate. Rest 5 minutes or until instant-read thermometer reads 140°F. Carve meat off of bone; cut into slices.
• Add ZENB Sauce to skillet; simmer 2-3 minutes while gently scraping fond from bottom of pan. Serve pork with warmed sauce and fresh basil.

PORK CHOPS WITH TOMATO SAUCE

Steps:

• SauceIn a saucepan, heat oil on medium-high heat. Add onions and cook for 5 minutes.Add tomatoes, basil, sugar, salt and pepper and cook on low heat for 8-10 minutes. Keep warm.In a skillet, melt butter on medium-high heat and cook chops 4 minutes per side.Cover chops with sauce and serve.

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.

PORK CHOPS BAKED IN TOMATO SOUP

Steps:

• 1. Dredge chops with flour, brown them in hot fat; place chops in baking dish. 2. Combine other ingredients and pour around chops, and cover the dish. 3. Bake in a moderate oven. Remove the cover for the last 15 minutes.

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.

BASIL TOMATO PORK CHOPS

Steps:

• Melt butter in 4-quart saucepan until sizzling; stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4 to 6 minutes). 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 until mixture comes to a boil (3 to 4 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until pork chops are no longer pink (50 to 60 minutes). 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.

BAKED TOMATO PORK CHOPS

Steps:

• Dip chops into egg then coat with breadcrumbs.
• Fry breaded chops in oil until they just begin turning brown.
• Put chops into baking / casserole dish.
• Using the same pan fry the onions until soft.
• Add tomatoes and stock, salt and pepper, cook for several minutes.
• Mix flour with water, making sure there are no lumps.
• Add flour mixture to the pan, stirring as the sauce thickens.
• Pour sauce over the chops.
• Bake for 20 minutes at 350F.
• Serve with rice or mashed potatoes.

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.