Pork Chops with Stewed Tomatoes, Capers and Rosemary |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Obviously, those who devote their lives to pork are going to have the best recipes for it, which explains why porc charcutièrenamed after pork butchersis such a time-honored preparation. This version is lighter and a lot quicker than a traditional one, but its flavors are no less fine-tuned. Ingredients:
1 (14 1/2-ounce) can stewed tomatoes |
4 (3/4-inch-thick) bone-in rib pork chops (2 pounds total) |
2 tablespoons olive oil, divided |
2 garlic cloves, forced through a press |
2 tablespoons drained bottled capers |
2 tablespoons sweet relish |
1 rosemary sprig |
Directions:
1. Coarsely chop tomatoes in can with kitchen shears.
2. Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.
4. Add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.
5. Per serving: 417 calories, 18g fat (5g saturated), 127mg cholesterol, 840mg sodium, 11g carbohydrates, 2g fiber, 51g protein (nutritional analysis provided by Nutrition Data)See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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