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Slice green onions thinly (½ cup); chop bell pepper (1 cup). Preheat large sauté pan on medium-high 2–3 minutes.
Place flour, salt, and pepper in bag; shake to combine.
Add pork chops (wash hands); seal bag and shake to coat.
Place oil in pan, then add pork chops; cook 1–2 minutes on each side until browned, then transfer pork to plate.
Drain pimientos.
Add peppers, pimientos, and onions to same pan; cook 3–4 minutes until soft and lightly browned.
Add vinegar and broth to pepper mixture; cook 2–3 minutes until reduced by one-half.
Return pork to pan; cook 1–2 more minutes until pork is 145°F. Serve.
Bring water to a boil for pasta. Chop basil (¼ cup).
Cook pasta following package instructions. Drain.
Return pasta to pot; reduce heat to low.
Stir in butter, tomato spread, salt, and pepper; toss until butter melts and noodles are coated.
Stir in basil and top with Parmesan cheese. Serve.