Seared Pork Chops with Sun-Dried Tomatoes

Pork Chops with Sun-Dried Tomatoes

You know that feeling when you buy a piece of meat or fish and then you walk home in terror and fear that you’ll end up dramatically undercooking it and die alone in your apartment?

This is often the feeling I’m overcome with whenever I buy pork.

Isn’t that odd?

I have complete confidence when it comes to baking fish until it’s juicy and tender, and knowing just the moment when my steak will be beautifully rare inside with a perfectly charred crust.

And then there’s you, pork.

I either overcook the hell out of you until you’re as good as hockey pucks, or I medium-rare you to the point of cross-contamination.

I’m so tired of worrying how you’ll turn out that I almost give up on you entirely. But no, that wouldn’t be right.

So let’s get started.

Pork Chop with Sun Dried Tomatoes Ingredients

Here’s what you’ll need (serves 2):

  • 2 boneless pork chops
  • 1 lemon
  • 10 sun-dried tomatoes* (about 1/3 cup chopped)
  • 3 tablespoons of capers, chopped
  • 1 1/2 teaspoons garlic minced (about 2 small cloves)
  • 2 tablespoons of extra virgin olive oil
  • Salt and pepper

*I prefer the ones that are in olive oil in a jar as they’re softer

Let’s start by making the sun-dried tomato pesto, as I call it.

Making the Pesto

Add the juice from your lemon into a small bowl.

Starting the Pesto

Add 1 tablespoon of olive oil (you’ll save the other 1 tablespoon for the pan when you cook the chops).

Adding the Garlic

Now finely chop your tomatoes, capers and garlic and place them into that same bowl. Season with pepper as the capers already provide enough of a salty bite. Stir to combine and set aside.

Now heat a skillet over medium-high heat. When the pan is hot, add a tablespoon of olive oil. This will help prevent the pork from sticking to the pan. Gently place your pork onto your preheated surface.

Cooking the Pork

Let the chops sear for about 2-3 minutes per side.

Seared Pork Chops

Remove them from the heat and set aside.

Off the Heat

Generously season both sides of your chops with salt and pepper. Now add your sun-dried tomato mixture to your skillet over medium heat.

Stirring in the Sun Dried Tomato Pesto

Return your pork to the pan, cover and simmer in the sauce for another 2 minutes until the sauce and pork are warmed through.

Adding the Pork to the Pan

Turn off the heat and let the chops rest in the sauce for 5 minutes, turning them over once so that they are generously coated in the tomato mixture. Plate them when they’re ready and top them with that gorgeous sauce.

And don’t forget to snap some photos of your masterpiece to be featured here.

Pork with Sun-Dried Tomato Pesto

Pork Chop with Sun-Dried Tomatoes

3 Comments Add yours

  1. donaldo says:

    Your on!! Cook off until one of us passes out from over indulging…

  2. Well hello there, Don. I should think this recipe could be made properly in a large kitchen. Smoking a turkey though in a studio, maybe not. Perhaps we can have a cook-off at the next family shindig? I’ll bring the Oregon pinot.

  3. donaldo says:

    Your fear of pork is a little known condition, Trigaporphobia, and it can only be solved by eating enough undercooked pork that you either A) Die, B) realize that sllghtly pink pork is not going to kill you. Either outcome will cure this malady….
    Going to try the SDToms pesto- looks good…Does it work equally well if you have a LARGE kitchen?

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