The first step to cooking a delicious pork chop is to keep it moist and juicy – no pork-flavored shoe leather! Here, instead of pan-frying the chops you’ll sear them quickly and then bake them at a gentler temperature, minimizing moisture loss and resulting in a more toothsome chop.
But even perfectly tender pork is still pretty mild, so why not kick the flavor up a bit with a fiery-sweet topping of tomatoes and jalapeño? Or if you don’t love spicy food, just leave out the jalapeño: you’ll end up with a savory-sweet vegetable salsa baked over the pork chops. Either way, the meat soaks up the vegetable juices, making the finished dish full-flavored and ready to make a big impression.
This recipe could go with pretty much any kind of side: a salad is always good, or try any oven-roasted vegetables to balance out the spiciness of the main dish. Or what about a plate of sweet potato fries? Don’t be afraid to experiment; with such a delicious recipe, you’ll want to make it more than once, so you’ll have plenty of chances to try out a new set of sides.
Spicy Tomato Pork Chops Recipe
- 4 pork chops;
- 14.5 oz. diced tomatoes;
- 2 medium sweet bell peppers, seeded and thinly sliced;
- 1 fresh jalapeño pepper, minced;
- 2 to 3 green onions, sliced thinly;
- 1 tsp. dried oregano;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 350 F.
- Season the pork chops to taste with sea salt and black pepper.
- In a large skillet, heat some cooking fat over a high heat and add the chops. Cook until lightly browned (about 2 minutes per side) and transfer to a baking dish.
- In a bowl, combine the diced tomatoes, jalapeño, and salt and pepper to taste.
- Heap the tomato-jalapeño mixture, bell peppers, green onions, and oregano on top of the pork chops.
- Bake everything in the oven for 35 minutes or until the pork is cooked and tender.