Seared 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. 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
Let's start by making the sun-dried tomato pesto, as I call it.
Add the juice from your lemon into a small bowl.Add 1 tablespoon of olive oil (you'll save the other 1 tablespoon for the pan when you cook the chops).
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.Let the chops sear for about 2-3 minutes per side.
Remove them from the heat and set aside.
Generously season both sides of your chops with salt and pepper. Now add your sun-dried tomato mixture to your skillet over medium heat.
Return your pork to the pan, cover and simmer in the sauce for another 2 minutes until the sauce and pork are warmed through.
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.
