Pork chops with stewed tomatoes and capers
These rosemary-crusted pork chops are seared and baked with a zesty mixture of canned tomatoes, capers, and pickle relish, offering a delightful blend of savory and tangy flavors. Ideal for a family dinner, this dish is both comforting and satisfying.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp rosemary2 tbsp olive oil
2 garlic cloves
24 oz pork fillet
2 tbsp pickle relish
1 can canned tomatoes
2 tbsp capers
This Rosemary-crusted pork chops recipe with stewed tomatoes, capers, and pickle relish is a delightful and savory dish that combines the robust flavors of herbs with the tangy notes of pickles and tomatoes. Perfect for a family dinner or a special gathering, this dish will captivate everyone's taste buds.
Instructions:
- Preheat your oven to 375°F (190°C).
- Pat the pork fillets dry with paper towels. Cut the fillet into individual chops if not already done.
- Season both sides of the pork chops with salt, pepper, and rosemary. Press the rosemary into the meat to ensure it sticks.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- Once the oil is hot, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Add the seasoned pork chops to the skillet and sear for about 2-3 minutes on each side until they are golden brown.
- In a small bowl, mix together the canned tomatoes, pickle relish, and capers.
- Once the pork chops are seared, take the skillet off the heat.
- Pour the tomato mixture evenly over the pork chops in the skillet.
- Drizzle the remaining 1 tablespoon of olive oil over the top.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the pork chops are cooked through (internal temperature should be 145°F or 63°C).
- If you don’t have an oven-safe skillet, transfer everything to a baking dish before placing it in the oven.
- Remove from the oven and let the pork chops rest for a few minutes.
- Serve the pork chops hot, topped with the stewed tomato, caper, and pickle relish mixture from the skillet.
Cooking this Rosemary-crusted pork chops with stewed tomatoes, capers, and pickle relish doesn’t just yield a delectable meal but also creates an inviting fragrance that will draw everyone to the table. Enjoy the blend of textures and flavors and don’t be surprised if this becomes a requested favorite. Happy cooking!
Pork chops with stewed tomatoes and capers FAQ:
Bake the pork chops for 20-25 minutes in a preheated oven at 375°F (190°C) or until the internal temperature reaches 145°F (63°C).
The pork chops are done when they reach an internal temperature of 145°F (63°C) as measured with a meat thermometer. The meat should be slightly pink but not raw.
Yes, you can use fresh tomatoes. About 2-3 cups of chopped fresh tomatoes should work well. Simmer them until they break down before adding the other ingredients.
If you don't have an oven-safe skillet, you can use any large skillet to sear the pork chops, then transfer everything to a baking dish to bake in the oven.
Store any leftover pork chops in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in the oven or microwave until heated through.
Cooking Tips:
- Ensure you finely chop the rosemary and garlic for a more even distribution of the flavors on the pork fillet.
- Sear the pork chops on high heat to achieve a golden crust before reducing the heat to cook through.
- For added depth of flavor, allow the pork to marinate in rosemary and olive oil for at least an hour before cooking.
- Use good quality canned tomatoes to enhance the overall taste of the dish.
- Adjust the amount of pickle relish according to your taste preference for a perfect balance of tanginess.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 36g
Carbohydrates 4.92g
Fiber 1.17g
Sugar 3.43g
Fat 11g
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