Summer Pork Chops with Tomatoes & Green Herb Sauce
Seared Pork Chops Summer Vegetables with Green Sauce is a quick, one-skillet dinner packed with fresh herbs, bright flavor, and color.
Servings: 4 servings
Ingredients
- 1 bunch cilantro (about 1 cup chopped)
- 1/4 cup olive oil divided
- 2 Tablespoons capers
- 1 Tablespoon caper brine
- 3 Tablespoons water
- 2 bunches green onions chopped into 2-inch pieces, divided
- 4 (4-ounce) boneless center-cut loin pork chops
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ears yellow corn husked with kernels sliced off
- 16 red and yellow heirloom cherry tomatoes halved
Instructions
- Combine the cilantro, 3 Tablespoons of the olive oil, capers, caper brine, water, and about 3 tablespoons of the chopped green onions in a food processor. Process until a smooth green sauce forms. Set aside.1 bunch cilantro, 1/4 cup olive oil, 2 Tablespoons capers, 1 Tablespoon caper brine, 3 Tablespoons water, 2 bunches green onions
- Season the pork chops with the salt and pepper.4 (4-ounce) boneless center-cut loin pork chops, 1 teaspoon coarse kosher salt, 1/2 teaspoon freshly ground black pepper
- In a large skillet over medium-high heat, add the remaining 1 Tablespoon of olive oil. Add the seasoned pork chops and green onions. Cover with a lid and cook for 4 minutes to sear on one side.
- Use tongs to carefully flip the pork chops, then add the corn kernels and tomatoes. Season with additional salt, to taste. Cook for 2 minutes until the pork chops reach an internal temperature of 145 degrees F when tested with an instant read digital thermometer and the tomatoes have warmed slightly.2 ears yellow corn, 16 red and yellow heirloom cherry tomatoes
- Arrange the pork chops and tomatoes on a serve platter and drizzle with the green sauce.
Notes
Recipe adapted from Cooking Light.
Storage & Make Ahead
- Store: Let leftovers cool, then transfer to an airtight container and refrigerate for up to 3 days.
- Freeze: Freeze cooked pork chops in a sealed container for up to 2 months. The sauce can be frozen separately but may need stirring.
- Reheat: Warm pork gently in a skillet over medium heat or microwave in short bursts, adding a spoonful of sauce to keep it moist.
- Make Ahead: You can prep the cilantro sauce and cut veggies a day in advance. Store each in a medium bowl or small bowl covered in the fridge.
Nutrition
Calories: 178kcal | Carbohydrates: 12g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 820mg | Potassium: 322mg | Fiber: 2g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 22mg | Calcium: 22mg | Iron: 1mg
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