Basil Tomato Pork Chops Food

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.

SEARED PORK CHOPS WITH FRESH BASIL AND SUN-DRIED TOMATOES

Steps:

• Trim and discard excess fat from chops.
• In a large frying pan, sear the chops.
• When the chops are browned on the outside, add the juice, water, hot sauce, salt, and pepper.
• Cover tightly and simmer 15 minutes.
• Add the sun-dried tomatoes and cook for another 10 minutes.
• Add 1 tablespoon of fresh basil, and continue to cook for 8 minutes.
• Add remaining basil and cook for 3 more minutes.
• To serve, arrange the pork on a plate, and spoon some of the tomatoes and basil over it.
• NUTRITIONAL INFORMATION per serving: 234 calories; 3g carbohydrates; 23g protein; 13g fat; 187mg sodium; 81mg cholesterol.
• Diabetic Exchanges: 3 Medium-Fat; 1 Vegetable.

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.

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.

GRILLED PORK CHOPS WITH BASIL-GARLIC RUB

Steps:

• With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
• Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest time.

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-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).

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.

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

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.

TOMATO BRAISED SICILIAN PORK CHOPS

Steps:

• Preheat the oven to 325 F
• Season the pork chops on each side with coarse sea salt and cracked black pepper. Add as much or little pepper as you like, but I always advise going a little heavier than you think on the salt because it never seems to be enough when it's cooked.
• Add 2 tablespoons of olive oil to a large ovenproof skillet over medium-high heat. Add the pork chops and sear on each side for 2 minutes.
• Transfer the pork chops to a tray while you start the tomato sauce.
• Add the chopped onions and garlic to the large ovenproof skillet over medium heat and saute for 1 minute or until fragrant. *add more olive oil if needed
• Add the hand-crushed tomatoes and half the basil to the pan and bring the sauce to a light boil.
• Add the pork chops back to the pan. The tomato should come close to covering the pork chops. It's okay if it does cover them.
• Cover the pan tightly with foil and bake for 2 hours and 15 minutes at 325 degrees.
• Reseason the sauce as needed and add the remainder of the basil to the sauce.*If the sauce is too thick add a little water. If the sauce is not thick enough you can let it simmer for another 20-30 minutes on the stovetop or back in the oven.
• Remove the finished pork chops from the pan and serve with pasta, rice or potatoes. Save the extra sauce, it's amazing!

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.

BRUSCHETTA PORK CHOPS WITH BASIL FOR TWO

Steps:

• Heat oven to 425ºF.
• Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
• Bake 20 min. or until chops are done (145ºF). Meanwhile combine tomatoes, dressing, basil and garlic.
• Top chops with tomato mixture and cheese. Bake 5 min.

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 IN BASIL TOMATO SAUCE WITH GRILLED TOMATOES

Steps:

• Salt and pepper the pork chops to taste on both sides.
• In a large skillet heat up the 2 tbsp of olive oil.
• On high heat, brown the pork chops on both sides (about 3 minutes on each side).
• Transfer to an oven safe dish.
• Spoon the basil tomato sauce on top of the pork chops.
• Bake in a preheated oven at 375 F for about 20 minutes.
• Cut the Roma Italian tomatoes in half and place in a bowl.
• Add to the tomatoes, 2tbsp of olive oil, 1 tsp of herbs de provence, the garlic and the parsley.
• Toss to coat the tomatoes with the oil, spices and garlic.
• Transfer onto a cookie sheet.
• Salt and pepper to taste.
• Place the cookie sheet in the oven for the last 15 minutes of the pork chops' cooking time.
• Serve the pork chops on a plate, adding on top a few pieces of the roasted tomatoes.
• Serve with my Oven Baked Basil french fries (recipe here).

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.

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.

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.

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.

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 PORK CHOPS

Steps:

• Combine brown sugar, basil, salt, and chili powder in a small bowl.
• Gradually stir in 1 tbsp oil until crumbly.
• Rub on both sides of the pork chops.
• Cook in remaining oil over medium heat in large skillet for about 7-8 minutes for each side.