4 yellow, rinsed pork chops
1/4 teaspoon crushed garlic
1/8 teaspoon ground black pepper
1 tablespoon freshly ground black pepper
1 tablespoon vegetable oil
1 pinch salt
2 teaspoons cornstarch
1 (16 ounce) can tomato sauce
Place pork chops in a large glass bowl. Wash thoroughly under cold water and place in a microwave safe dish. Microwave 6 minutes. Remove pork chops from microwave and place in a 9x13 inch baking dish.
Microwave 5 minutes. Place chops on an ice bath to cool. Cover and chill overnight.
Heat 2 tablespoons oil in a small, nonstick skillet over medium heat. Combine crushed garlic, crushed garlic, crushed garlic, and crushed garlic. Cook, stirring, until garlic is golden. Stir in tomato sauce.
Stir coated pork chops and tomato sauce over medium high heat until a meat thermometer reads 165 degrees F (75 degrees C). Season with salt, pepper, oil, and salt and pepper to taste. Mix thoroughly.
Bake 40 minutes in the preheated oven.