Folks, I’ve been head chef at the House of Damron for dam’near 16 years. In that time I’ve birthed three punks who cannot seem to work enough pork products into their diets: pork tenderloin, baby backs, bacon, and breakfast sausage – there ain’t a kid under this roof who doesn’t like the other white meat. But chops? No thanks. Pork chops are the ugly redheaded stepchild at our dinner table – and I wish it weren’t so, believe me. So versatile, readily available, so cheap…they should be my old standby, for Pete’s sake.
Today, I have stumbled upon a delicious pork chop preparation that I am convinced is going to revolutionize the way the DamFam views the lowly pork chop. Made with sale sirloin chops, this recipe is simple, fresh, and delicious. Garlic mashed potatoes and steamed asparagus on the side are the icing on the pork chop cake.
I’m astounded, really. I thought they would be good, but I had no idea how good.
And you’re gonna like the way they taste, I guarantee it.
PORK CHOPS WITH TOMATOES, CARMELIZED ONIONS, & FETA CHEESE
Source: adapted from allrecipes.com
2 T. olive oil, divided
1 large yellow onion, halved and thinly sliced (yellow onions are on sale)
Sea salt and ground black pepper
3 cloves garlic, minced
4 – 5 boneless pork chops, patted dry and seasoned with salt and pepper (Sendik’s Boneless Pork Sirloin Chops are on sale and they are HUGE)
1 ½ c. grape tomatoes, halved (grape tomatoes are on sale)
2 t. good quality balsamic vinegar
2 T. fresh basil, chopped
2 – 3 T. crumbled feta cheese
Place a large skillet over medium heat and add 1 tablespoon olive oil. Add the onions, a pinch of sugar, salt and pepper to taste and sauté until beginning to turn golden brown, about 10 minutes. Add minced garlic, cook and stir for 1 minute or so. Remove onions and garlic from pan and set aside.
Add 1 tablespoon of olive oil to the same pan and heat over medium high. Place the chops in the hot oil and cook them (undisturbed) for three minutes per side, or until a nice golden brown (it may be necessary to do this two batches; do not crowd your pan). Transfer browned chops to a platter and tent with foil.
Add the tomatoes and reserved onions and garlic to the pan; season to taste with salt and pepper. Cook, stirring to deglaze pan and cook the tomatoes slightly, about 3 to 4 minutes. Add the balsamic vinegar and any accumulated juices from the pork chops. Stir to combine; cook 1 minute or so. Pour the tomato and onion mixture over the pork chops. Top with crumbled feta cheese and fresh basil. Serve immediately.
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