Butterflied Chops with Sun-Dried Tomato Sauce

Course : Grilling
Serves: 4
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4 chops Armour Pork Butterflied Chops
1 teaspoon olive oil
1 clove garlic -- finely chopped
3/4 cup reduced-sodium chicken broth
2 tablespoons white wine
1 1/4 cups water -- divided
1/4 cup evaporated skim milk
3 tablespoons tomato paste
2 tablespoons sun-dried tomato bits
1 1/2 teaspoons dried basil leaves
1 teaspoon sugar
1/8 teaspoon freshly ground black pepper
2 tablespoons cornstarch
4 cups hot cooked pasta

Preparation / Directions:

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; sauté 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.

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