Basil Tomato Pork Chops

2 tablespoons LAND O LAKES® Butter
1 teaspoon finely chopped fresh garlic
8 (1/2-inch thick) pork chops
1 (28-ounce) can whole tomatoes, undrained, cut up
1 teaspoon dried basil leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
3 tablespoons cornstarch
1 medium green bell pepper, sliced into rings
1 medium onion, sliced into rings

Melt butter in 12-inch skillet until sizzling; stir in garlic. Add 4 pork chops. Cook over medium-high heat, turning occasionally, until browned on both sides (4 to 6 minutes). Remove from pan; set aside. Repeat with remaining pork chops.  Return pork chops to pan. Stir in tomatoes, basil, salt and pepper. Cook over medium-high heat until mixture comes to a boil (3 to 4 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until pork chops are no longer pink (50 to 60 minutes). Remove pork chops; keep warm. Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot cooking liquid with wire whisk; add green pepper and onion. Increase heat to medium-high. Cook, stirring occasionally, until mixture is thickened and vegetables are crisply tender (5 to 6 minutes). Serve sauce over pork chops.

Makes 8 servings.

MICROWAVE DIRECTIONS: Melt butter in microwaveable 13x9-inch baking dish on HIGH (40 to 50 seconds). Stir in garlic; add pork chops. Combine all remaining ingredients except water, cornstarch, green pepper and onion in medium bowl. Pour over pork chops. Cover; microwave on HIGH, rearranging pork chops after half the time, until pork chops are no longer pink (25 to 35 minutes). Remove pork chops; keep warm. Stir together water and cornstarch in small bowl. Stir cornstarch mixture into hot cooking liquid with wire whisk; add green pepper and onion. Microwave on HIGH, stirring twice, until thickened and vegetables are crisply tender (4 to 5 minutes). Serve sauce over pork chops.