January 26, 2021

Pork Chops with Roasted Tomatoes

Pork Chops with Roasted Tomatoes is an elegant but easy main course. I make this dinner by topping thick bone-in pork chops with with two delicious toppings. First, I slow roast fresh grape tomatoes, which add such sweet and fresh flavor. Then, I make a decadent Sun-Dried Tomato Cream Sauce, filled with white wine, garlic, sun-dried tomatoes, and Parmesan cheese. Both of these toppings really take the pork chops to the next level of yum!

The Equipment You’ll Need

A Cast Iron Skillet- I use this to roast the pork.
An Instant Read Meat Thermometer- This is the key to not under or overcooking your pork.

The Ingredients Needed for Pork Chops with Roasted Tomatoes

Pork Chops- I used bone-in thick cut pork chops, about an inch and a half thick.
Grape Tomatoes- You could also use cherry tomatoes.
Thyme- Fresh thyme adds so much fresh, herby flavors.
White Wine- Use a dry white wine for the Sun-Dried Tomato Cream Sauce. I used Pinot Grigo, because that’s what I had.
Garlic Cloves- I like to buy the pre-peeled garlic cloves and I store them in my freezer.
Cream- Be sure and use heavy cream.
Sun-Dried Tomatoes- Don’t use the ones sitting in olive oil. Use the dry ones. I keep these in my freezer.
Parmesan cheese- Grate your cheese on the finest setting possible.

How I Made my Pork Chops

First, I roasted my tomatoes. You can make these ahead of time and reheat them at the last minute.
Then, while the tomatoes roasted made the cream sauce. This can also be made ahead of time, and then you can just gently reheat it.
Next, I seared the pork chops. I used my thermometer to make sure I removed them when they were exactly 145 degrees in the middle of the chop.
Then, I made sure to rest my chops for ten minutes.
Finally, I topped the chops with some Sun-Dried Tomato Sauce and some tomatoes.

We all really loved these Pork Chops with Roasted Tomatoes. And, I must say they made great leftovers the next day. I simply reheated them in the microwave and they were perfect!

Pork Chops with Roasted Tomatoes

Pork Chops topped with a Sun-Dried Tomato Cream Sauce and Roasted Tomatoes.

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine Italian

Servings

Ingredients

1 pint grape tomatoes, cut in halves
⅛ tsp. each kosher salt, pepper, and sugar
2 tbsp. fresh thyme leaves
1 cup white wine
3 cloves garlic, sliced
1½ cups heavy cream
3 tbsp. sun-dried tomatoes, chopped
3 tbsp. Parmesan cheese, finely grated
¼ tsp. black pepper
1 tbsp. olive oil
4 bone-in pork chops, about 1½ inches thick , at room temperature
¼ tsp. each kosher salt, garlic powder, and red pepper flakes
2 tbsp. dark brown sugar

Instructions

Begin by roasting the tomatoes: Preheat the oven to 275 degrees. Place the tomatoes, cut side facing up, on a sheet pan. Sprinkle with an ⅛ teaspoon of kosher salt, black pepper, and sugar. Also, add a tablespoon of the thyme. Bake the tomatoes for 25 minutes.
Meanwhile, begin making the Sun-Dried Tomato Cream Sauce: In a three quart saucepan, boil the white wine and garlic until reduced by half. Add the heavy cream, and boil for about ten minutes, until the sauce is reduced and thickened. Add the sun-dried tomatoes, Parmesan, and the rest of the thyme leaves.
When the the tomatoes are done, turn the oven up to 425 degrees. Heat a cast iron skillet to high heat. Sprinkle the pork chops on both sides with the garlic powder, kosher salt, and red pepper flakes. Add the olive oil to the skillet and sear the pork chops until brown on both sides. Put the skillet in the oven and bake the chops for about ten minutes, or until they reach an internal temperature of 145 degrees. Remove the chops to a plate, tent them with foil, and let them rest ten minutes.
Top the chops with the Sun-Dried Tomato Cream Sauce and Roasted Tomatoes, and serve.