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  • 4servings
  • 30minutes
  • 450calories

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Ingredients Jump to Instructions ↓

  1. 1/4 cup Gold Medal® all-purpose flour

  2. 1 teaspoon salt

  3. 1/2 teaspoon black pepper

  4. 1 egg

  5. 4 boneless pork chops,

  6. 1 inch thick (about 1 3/4 lb)

  7. 2 tablespoons olive oil

  8. 2 teaspoons finely chopped garlic

  9. 1 can (14 1/2 oz) Muir Glen® organic diced tomatoes, undrained

  10. 1/3 cup chicken broth

  11. 1/4 cup balsamic vinegar

  12. 2 tablespoons thinly sliced fresh basil leaves

  13. 1 tablespoon capers

Instructions Jump to Ingredients ↑

  1. In shallow dish, mix flour, salt and pepper. In another shallow dish, beat egg with fork. Dip pork chops into egg, then coat with flour mixture.

  2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 2 to 3 minutes on each side or until golden brown. Remove pork from skillet; set aside.

  3. Place garlic in skillet; cook 1 minute, stirring constantly. Stir in tomatoes, broth, vinegar, basil and capers. Return pork chops to skillet. Bring to a boil. Reduce heat to medium-low. Cover; simmer 13 to 15 minutes or until pork is no longer pink and thermometer inserted in center reads 160°F.

  4. To serve, spoon tomato mixture over pork chops.

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