Italian Pork Chops With Stewed Tomatoes

• 4 1-1/2 thick Pork Chops (boneless or bone-in)
• 6 ounces mozzarella cheese, sliced into 4 slices
• 1 cup flavored Bread crumbs
• 1 egg, whisked with a fork
• 4 fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup red wine
• 1 Can Stewed Tomatoes
• 1/2 tsp. minced garlic

1. Create a pocket in each pork chop and stuff each with one slide of mozzarella cheese and one basil leaf.
2. Dip each pork chop into the egg, then the bread crumbs. Seal the chops with a tooth pick
3. Add the oil to a large saucepan and brown each pork chop on both sides.
4. Pour off the remaining oil, but leave the chops in the pan and deglaze the pan with the red wine allowing the chops to soak up the wine.
5. Put the pork chops into a 9x11 baking dish, sprinkle with garlic.
6. Pour the entire can of stewed tomatoes over the pork chops.
7. Bake for 30-40 minutes until tomatoes are bubbling and pork chops are done.

chops, mozzarella cheese, bread crumbs, egg, fresh basil, olive oil, red wine, tomatoes, garlic

Taken from www.epicurious.com/recipes/member/views/italian-pork-chops-with-stewed-tomatoes-1200266 (may not work)