Rosemary-crusted pork chops with stewed tomatoes, capers and pickle relish
Indulge in the savory flavors of rosemary-crusted pork chops paired with a delightful blend of stewed tomatoes, capers, and pickle relish. This hearty and aromatic dish combines tender pork fillets with robust herbs, tangy pickle relish, and zesty capers for a truly mouthwatering meal. Perfect for dinner parties or a cozy family meal.
- 03 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 36g | 24% |
| Carbohydrates | |
| Carbohydrates 4.92g | 1% |
| Fiber 1.17g | 3% |
| Sugar 3.43g | 3% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.16g | 7% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 14ug | 2% |
| Choline 140mg | 26% |
| Vitamin B1 1.97mg | 165% |
| Vitamin B2 0.62mg | 48% |
| Vitamin B3 12mg | 74% |
| Vitamin B6 1.40mg | 82% |
| Vitamin B9 4.96ug | 1% |
| Vitamin B12 0.87ug | 36% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.74mg | 5% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 2.10mg | 19% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 430mg | 35% |
| Potassium, K 780mg | 23% |
| Selenium, Se 55ug | 96% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 3.31mg | 30% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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