An aged balsamic vinegar will add the best flavour to this pork and tomato dish. It can be served with long-grain or wild rice pilaf or your favourite garden salad.
Balsamic Pork Chops
4 bone-in pork chops (about 750 g/1 1/2 lb)
5 ml (1 tsp) Italian herb sesasoning, divided
1 ml (1/4 tsp) freshly ground black pepper
Pinch salt
10 ml (2 tsp) extra virgin olive oil, divided
250 ml (1 cup) peeled pearl onions
500 ml (2 cups/1 pint) grape tomatoes
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4 cloves garlic, thinly sliced
50 ml (1/4 cup) aged balsamic vinegar
30 ml (2 tbsp) chopped fresh basil or parsley
Sprinkle both sides of pork chops with 2 ml (1/2 tsp) of the seasoning, pepper and salt.
In a large non-stick skillet, heat 5 ml (1 tsp) of the oil over medium-high heat and brown pork chops on both sides. Place in a baking dish large enough to fit them.
Return skillet to medium-high heat and add remaining oil. Cook pearl onions, stirring, for about 2 minutes or until starting to brown. Add tomatoes, garlic and remaining Italian seasoning and cook for 2 minutes. Scrape into baking dish. Drizzle vinegar over top and roast in 220 C (425 F) oven for about 15 minutes or until a hint of pink remains in pork. Sprinkle with basil before serving.
Makes 4 servings.
Tips: To peel pearl onions, place them in a bowl and pour boiling water over them and let them stand for about 5 minutes before trying to peel them. The skins should pull right off.
To make your own gluten-free Italian herb seasoning, combine equal amounts of dried thyme, oregano, basil, marjoram, rosemary and sage or use a variation of just a few to make your own favourite mix.
Nutrition information per serving (values have been rounded to nearest whole number): 243 calories; 24 g protein; 13 g fat (4 g saturated fat); 6 g carbohydrate; 67 g cholesterol; 1 g fibre; 126 mg sodium.
Source: Ontario Pork.
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