Pork Chops With Roasted Shallot, Tomato, And Rosema

Name: Pork Chops With Roasted Shallot, Tomato, And Rosemary Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large shallots, peeled, halved; salt, to taste; fresh ground pepper, to taste; 4 plum tomatoes, seeded, chopped; 1/4 cup fresh flat-leaf parsley, chopped; 1 tablespoon aged balsamic vinegar; 1 tablespoon honey; 2 teaspoons minced fresh rosemary; rosemary sprig, for garnish; 1/4 teaspoon cayenne pepper; 4 (5 ounce) boneless pork loin chops, trimmed of fat

Servings: persons

6 large shallots, peeled, halved
salt, to taste
fresh ground pepper, to taste
4 plum tomatoes, seeded, chopped
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon aged balsamic vinegar
1 tablespoon honey
2 teaspoons minced fresh rosemary
rosemary sprig, for garnish
1/4 teaspoon cayenne pepper
4 (5 ounce) boneless pork loin chops, trimmed of fat

1
Preheat an oven to 400 degrees F.
2
Place the shallots in a baking pan. Season with salt and black pepper and coat with nonstick cooking spray. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 minutes more. Remove from the oven and let cool. Chop coarsely.
3
In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary, and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days.
4
Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
5
Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.

281

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 11 ingredients. The key ingredients include: 6 large shallots, peeled, halved, salt, to taste, fresh ground pepper, to taste, 4 plum tomatoes, seeded, chopped, and more.

Yes, Pork Chops With Roasted Shallot, Tomato, And Rosemary Relish 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 Roasted Shallot, Tomato, And Rosemary Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions