Pork Chops with Tomato Jam and Fried Leeks

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   1.

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   Preheat the oven to 400 degrees F. Heat 1/4 cup olive oil in a skillet.

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   Add the shallots and garlic and cook until translucent, about 3 minutes.

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   2.

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   Stir in the tomatoes and mirin; cook over medium heat until the mixture is almost dry, about 15 minutes.

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   3.

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   Heat 2 tablespoons oil in a large skillet.

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   Sprinkle the chops with salt and pepper.

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   Sear the chops until brown, about 1 1/2 minutes on each side.

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    Transfer to the oven and cook until an instant-read thermometer reaches 145 degrees F, about 5 minutes.

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    4.

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    Add the remaining 4 tablespoons olive oil to the pan.

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    Thinly slice the white portion of the leek.

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    Add the leeks to the hot oil and fry until crispy.

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    Calories: 493

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    Total Fat: 33.5 grams

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    Saturated Fat: 7 grams

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    Total Carbohydrate: 15 grams

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    Protein: 31 grams

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    Sodium: 177 milligrams

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    Cholesterol: 72 milligrams

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    Fiber: 2.5 grams

* Per serving · 4 servings · Values may vary.

No additional tips available.