Basil Pork Chops
Submitted by Softail
Tender pork chops simmered in V8 juice with dried basil and cracked black pepper until fork-tender. Just 5 ingredients and one pan for an easy, diabetic-friendly weeknight dinner.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minFive ingredients, one skillet, zero fuss.
Center-cut pork chops get browned in a hot pan without any added fat, then simmered low and slow in V8 juice seasoned with basil and coarsely ground black pepper.
The tomato-vegetable juice reduces into a savory, slightly tangy sauce that keeps the chops moist and packed with flavor.
After about 40 minutes, you’ve got fork-tender pork that’s diabetic-friendly and satisfying enough to make everyone at the table ask for seconds.
Kitchen Tips
- Don’t skip browning the chops first; that sear locks in flavor and gives the sauce a deeper, richer base
- Keep the heat low during simmering and check occasionally; add a splash of water if the liquid runs low
- Let the chops rest for a few minutes after cooking so the juices redistribute through the meat
- Serve with mashed potatoes or rice to soak up every drop of that basil-tomato pan sauce
Ingredients
Directions
Trim and discard excess fat from chops. In a large frying pan, brown chops without added fat. When chops are browned, add other ingredients.
Cover tightly and simmer 40 minutes or until tender. Turn meat occasionally and add a few tablespoons of water if necessary to prevent burning.
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