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TOMATO, BASIL PORK CHOPS

Ingredients
2 tablespoons butter
1 teaspoon finely chopped fresh garlic
8 (½ inch thick) pork chops
3 whole, large tomatoes, diced
2 tablespoons basil leaves
1 teaspoon salt
½ teaspoon pepper
½ cup chicken broth
3 tablespoons cornstarch
1 medium green bell pepper, cut into rings
1 medium onion, cut into rings

Instructions
Melt butter in a 4-quart saucepan until sizzling; stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4-6 minutes). Remove from pan; set aside. Repeat with remaining pork chops.

Return pork chops to pan. Stir in tomatoes, salt and 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.

Stir together broth and cornstarch in a small bowl. Stir the cornstarch mixture into the hot tomato mixture in the pan with a wire whisk. Add green pepper, basil and onion. Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crisply tender (5-6 minutes). Serve sauce over pork chops.