Pork Chops With Tomato-Pancetta Salad

5 from 1 vote

Pork Chops With Tomato-Pancetta Salad

Warning: this recipe is guaranteed to have zero leftovers. Pork chops with tomato-pancetta salad are the name, and if you are looking for extra bites to eat, better make a large side salad to accompany this dish.

Course Salad

Cuisine Italian

Keyword pancetta, pork chops, recipe, salad, tomato

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 530kcal

Cost 10

Ingredients

4 to 6 boneless pork chops
5 to 6 oz. pancetta diced
1 lb. cherry or grape tomatoes halved
1 onion diced
2 garlic cloves minced
1 tbsp. fresh basil plus more for garnish
1 tsp. dried oregano
2 tbsp. balsamic vinegar
2 tbsp. olive oil
2 tbsp. cooking fat
Sea salt and freshly ground black pepper

Instructions

Heat olive oil in a skillet over medium heat.
2 tbsp. olive oil
Cook the pancetta until nicely browned, 3 to 4 minutes; add the onion and garlic, and continue cooking for 2 to 3 minutes.
5 to 6 oz. pancetta, 1 onion, 2 garlic cloves
Add the tomatoes, basil, and dried oregano, and cook for 2 minutes longer.
1 lb. cherry or grape tomatoes, 1 tbsp. fresh basil, 1 tsp. dried oregano
Drizzle the balsamic vinegar, season to taste, give everything one last stir and set aside.
2 tbsp. balsamic vinegar, Sea salt and freshly ground black pepper
Season the pork chops on both sides to taste.
Sea salt and freshly ground black pepper
Heat cooking fat over medium-high heat and cook the pork chops for 2 to 3 minutes per side, or until no longer pink in the center.
2 tbsp. cooking fat, 4 to 6 boneless pork chops
Let the pork chops rest for about 2 minutes, and serve topped with the tomato-pancetta mixture and more basil.

Nutrition