Italian Pork Chops With Stewed Tomatoes

1. 1

   Create a pocket in each pork chop and stuff each with one slide of mozzarella cheese and one basil leaf.

2. 2

   Dip each pork chop into the egg, then the bread crumbs. Seal the chops with a tooth pick

3. 3

   Add the oil to a large saucepan and brown each pork chop on both sides.

4. 4

   Pour off the remaining oil, but leave the chops in the pan and deglaze the pan with the red wine allowing the chops to soak up the wine.

5. 5

   Put the pork chops into a 9x11 baking dish, sprinkle with garlic.

6. 6

   Pour the entire can of stewed tomatoes over the pork chops.

7. 7

   Bake for 30-40 minutes until tomatoes are bubbling and pork chops are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.