1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1/3
cup chicken broth
1/4
cup balsamic vinegar
2
tablespoons thinly sliced fresh basil leaves
1
tablespoon capers
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Steps
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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