Pork Chops with Roasted Shallot Tomato and Rosemary Relish
Elevate your dinner table with these luscious Pork Chops with Roasted Shallot, Tomato, and Rosemary Relish—a hearty dish that strikes the perfect balance between rustic flavors and elegant presentation. Juicy, bone-in pork chops are perfectly seasoned and pan-seared to golden perfection, then topped with a vibrant relish made from caramelized shallots, blistered cherry tomatoes, and fragrant rosemary. A splash of balsamic vinegar and a hint of honey add a delightful tangy-sweet finish to the relish. This savory masterpiece comes together in under an hour, making it ideal for both weeknight meals and special occasions. Serve alongside creamy mashed potatoes or crusty bread to soak up the richly flavored relish. Keywords: pork chops recipe, roasted shallot relish, tomato rosemary relish, quick dinner idea, elegant pork chop dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 6 large Shallots
- 2 cups Cherry tomatoes
- 2 teaspoons Fresh rosemary
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 tablespoon Butter
Instructions
Preheat your oven to 425°F (220°C).
Season both sides of the pork chops with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Set aside to allow the flavors to penetrate.
Peel the shallots and slice them in half lengthwise. Toss them with 1 tablespoon of olive oil and a pinch of salt, then place them on a baking sheet.
Add the cherry tomatoes to the baking sheet and drizzle with another tablespoon of olive oil. Sprinkle with a pinch of salt and roast in the preheated oven for 20-25 minutes, or until the shallots are golden and tender and the tomatoes are soft and blistered.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the pork chops for 3-4 minutes on each side, or until they develop a golden-brown crust. Lower the heat to medium, cover the skillet, and cook for an additional 5-7 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Transfer the pork chops to a plate and cover with foil to rest.
Remove the roasted shallots and cherry tomatoes from the oven and transfer them to a cutting board. Roughly chop the shallots and tomatoes.
In the same skillet used for the pork chops, melt 1 tablespoon of butter over medium heat. Add the chopped shallots and cherry tomatoes to the skillet, scraping up any browned bits from the bottom.
Stir in the rosemary, balsamic vinegar, and honey, and cook for 2-3 minutes until the relish is slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
Spoon the warm relish over the rested pork chops and serve immediately. Enjoy!
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 577 mg | 192% | |
| Sodium | 4152 mg | 180% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 42.1 g | ||
| Protein | 203.2 g | 406% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4365 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
