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Description
This recipe is courtesy of Rachael Ray.
Ingredients
US|METRIC
4 SERVINGS
- 3 pt. cherry tomatoes
- 3 Tbsp. olive oil
- 4 bone-in pork chops (1 1/4 inch thick)
- salt
- black pepper
- 1 onion
- 4 cloves garlic
- 2 Tbsp. fresh oregano
- 1 cup red wine
- 1 Tbsp. Calabrian chili paste (or 1 1/2 tsp red pepper flakes)
- fresh basil (a few torn leaves)
- fresh flat-leaf parsley (a small handful, finely chopped)
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Directions
- Preheat oven to 500°F with rack at center or turn on boiler. Line a baking sheet with foil and parchment for easy cleaning.
- Add tomatoes to a sheet pan, place in hot oven and blister 5 minutes on each side. Place tomatoes in a bowl and mash into a coarse sauce.
- Finely chop onion and thinly slice garlic.
- Heat a large cast-iron skillet over medium-high heat. Pat chops dry and season with salt and pepper. Add 2 Tbsp oil to pan, cook chops about 3 minutes on each side and brown the bone, then remove to platter at about 155°F on an instant-read thermometer, as chops will go back into sauce for a couple of minutes later. Reduce heat a bit and add 1 Tbsp oil.
- Add onions and season with salt, soften 2-3 minutes, stirring constantly, add garlic, oregano, wine. Simmer to reduce by half, add the chili paste or flakes and crushed blistered tomatoes, combine, add basil, slide chops back in and cover with sauce. Warm through, then serve with charred bread.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat330 |
% DAILY VALUE |
Total Fat37g57% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol80mg27% |
Sodium270mg11% |
Potassium1100mg31% |
Protein21g |
Calories from Fat330 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A50% |
Vitamin C70% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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