Slow-Baked Pork Chops with Creamy Tomato Basil Sauce (Edit recipe)

Bare Bones

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PREP TIME

15 minutes

COOK TIME

2 hours and 30 minutes

INGREDIENTS

Serves: 2

Ingredients

2 Pork Chop, bone-in (about 1 pound total)
1/2 cup Beefsteak Tomato, diced
2 Beef Instant Bone Broth, (2 packets)
1 Tbsp Unsalted Butter
2 Tbsp Heavy Cream (Whipping Cream)
2 sprigs fresh Basil, plus more for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 300°.
In an oven safe dutch oven or 8-inch baking dish, place the chops in the bakeware evenly spaced apart. Add the diced tomato around all sides of the chops leaving none on top.
Sprinkle the broth packets evenly over the tomato and chop mixture. Cover with tightly wrapped foil and bake for 2 and a half hours. Do not open the foil to check on them as it will release the steam
When the baking is complete, remove them from the oven and remove the foil. Using a slotted turner or slotted spatula, gently lift each chop out of the dish and onto a serving platter. Set aside.
If using a Dutch oven, place over high heat. If using a baking dish, transfer the contents of the dish to a medium saucepan over high heat.
Add the sprigs of basil, stem included, to the mixture. Add the butter and bring to a boil.
Reduce the mixture, stirring occasionally, until it’a thickened into a sauce. It should coat the back of a spoon.
Once done, remove from heat, remove the basil sprigs, and add the heavy cream. Stir to combine. Taste, and season with salt and pepper if needed.
Pour sauce over pork chops and top with fresh basil leaves. Serve immediately.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	341
Fat:	27 g
Carbohydrates:	0 g
Protein:	26 g
Cholesterol:	100 g
Sodium:	51 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.