Butterflied Chops with Sun-Dried Tomato Sauce

Recipe Ingredients

4		Armour Pork Butterflied Chops
1 teaspoon	5ml	Olive oil
1		Garlic - finely chopped
3/4 cup	177ml	Reduced-sodium chicken broth
2 tablespoons	30ml	White wine
1 1/4 cups	296ml	Water - divided
1/4 cup	59ml	Evaporated skim milk
3 tablespoons	45ml	Tomato paste
2 tablespoons	30ml	Sun-dried tomato bits
1 1/2 teaspoons	7.5ml	Dried basil leaves
1 teaspoon	5ml	Sugar
1/8 teaspoon	0.6ml	Freshly ground black pepper
2 tablespoons	30ml	Cornstarch
4 cups	948ml	Hot cooked pasta

Recipe Instructions

Prepare grill for medium direct heat. Spray cooking grid with nonstick cooking spray. Place chops on cooking grid.

Grill, covered, 12 to 15 minutes or until pork reaches an internal temperature of 160F. Turn pork once during grilling. In 10-inch nonstick skillet, heat oil over medium-high heat; saute garlic.

Combine broth and wine; deglaze pan. Add I cup water, milk, tomato paste, tomato bits, basil, sugar and pepper.

Cook over medium heat, until sauce comes to a boil, stirring constantly. Combine remaining 1/4 cup water and cornstarch; add to sauce.

Cook over medium heat until sauce is thickened, stirring constantly. Serve butterflied chops on bed of pasta topped with sauce.

Source:
Swift and Company

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