Pork Chops with Charred Vegetable Puree Recipe

Name: Pork Chops with Charred Vegetable Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 plum tomatoes, halved lengthwise; 2 small carrots, halved lengthwise; 1 large white onion, sliced 1/2 inch thick; 1 large jalapeno, halved and seeded; 2 garlic cloves, unpeeled; 2 tablespoons vegetable oil; Salt; Freshly ground pepper; 1/4 cup extra-virgin olive oil; 3 tablespoons fresh lime juice; Four bone-in, 1-inch-thick pork rib chops; 1 tablespoon chopped thyme; Finely grated zest of 1 lemon

Servings: persons

3 plum tomatoes, halved lengthwise
2 small carrots, halved lengthwise
1 large white onion, sliced 1/2 inch thick
1 large jalapeno, halved and seeded
2 garlic cloves, unpeeled
2 tablespoons vegetable oil
Salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
Four bone-in, 1-inch-thick pork rib chops
1 tablespoon chopped thyme
Finely grated zest of 1 lemon

1
Preheat the oven to 450.
2
Arrange the tomatoes and carrots cut sides down on a large rimmed baking sheet.
3
Add the onion, jalapeno and garlic.
4
Drizzle with the vegetable oil and season with salt and pepper.
5
Roast in the bottom third of the oven for about 30 minutes, until well browned.
6
Peel the garlic.
7
Coarsely chop all of the roasted vegetables and transfer to a blender.
8
Add 2 tablespoons of olive oil and the lime juice and puree until smooth.
9
Season with salt and pepper.
10
Leave the oven on.
11
Set the chops on the rimmed baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
12
Rub the chops with the thyme and lemon zest and season with salt and pepper.
13
Bake in the top third of the oven for about 15 minutes, or until an instant-read thermometer inserted near the bone registers 145.
14
Let the pork chops rest for 5 minutes.
15
Serve with the charred vegetable puree.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 plum tomatoes, halved lengthwise, 2 small carrots, halved lengthwise, 1 large white onion, sliced 1/2 inch thick, 1 large jalapeno, halved and seeded, and more.

Yes, Pork Chops with Charred Vegetable Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Chops with Charred Vegetable Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions