Recipe: Butterflied Chops with Sun-Dried Tomato Sauce

BUTTERFLIED CHOPS WITH SUN-DRIED TOMATO SAUCE

4 Armour Pork Butterflied Chops
FOR THE SUN-DRIED TOMATO SAUCE:
1 teaspoon olive oil
1 clove garlic, finely chopped
3/4 cup low-sodium chicken broth
2 tablespoons white wine
1 1/4 cups water, divided use
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
TO SERVE:
4 cups hot cooked pasta

TO PREPARE THE PORK CHOPS:
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.

TO PREPARE THE SUN-DRIED TOMATO SAUCE:
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.

TO SERVE:
Serve butterflied chops on bed of pasta topped with sauce.

Servings: 4
Source: Swift & Co.