Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Armour Pork Butterflied Chops
   1      teaspoon      olive oil
   1      clove         garlic -- finely chopped
     3/4  cup           reduced-sodium chicken broth
   2      tablespoons   white wine
   1 1/4  cups          water -- divided
     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
   4      cups          hot cooked pasta

Preparation:

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. In 10-inch nonstick skillet, heat oil over medium-high heat; sauté 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. Serve butterflied chops on bed of pasta topped with sauce.