Grill some juicy pork chops and serve them with a tangy tomato relish sweetened with a balsamic reduction, honey and sun-dried tomatoes, spiked with a pinch of cayenne. Savory rosemary potatoes round out this delicious dish.
|6 center-cut pork chops, cleaned and dried Salt and black pepper||4 medium ripe tomatoes, chopped, for the sweet tomato relish|
|2 1/2 to 3 pounds baby blue potatoes, scrubbed and cut into 1-inch halves and quarters, for the roasted potatoes||1/4 cup sun-dried tomatoes, chopped, for the sweet tomato relish|
|1 bulb fennel, top removed, cored and cut into wedges (optional), for the roasted potatoes||2 to 3 tablespoons cilantro, chopped, for the sweet tomato relish|
|1/4 cup olive oil, for the roasted potatoes||2 tablespoons balsamic glaze or reduction, for the sweet tomato relish|
|1 tablespoon dried rosemary, for the roasted potatoes||1 tablespoon honey, for the sweet tomato relish|
|Salt and black pepper, for the roasted potatoes||1 teaspoon lemon, for the sweet tomato relish|
|1 tablespoon plus 1/4 cup olive oil, divided, for the sweet tomato relish||1/4 teaspoon cayenne, for the sweet tomato relish|
|1 large clove garlic, minced, for the sweet tomato relish||Salt, for the sweet tomato relish|
|1/3 cup red onion, finely diced, for the sweet tomato relish||Black pepper, for the sweet tomato relish|
Preheat oven to 375 degrees F. Place potatoes and fennel in a 9x12-inch baking dish. Toss with olive oil, rosemary, and salt and black pepper to taste. Bake for about 1 hour or until potatoes are fork tender.
While potatoes are roasting, make tomato relish. In a heated saucepan, add 1 tablespoon of olive oil. Once oil is hot, add garlic. Cook for about 1 minute over medium heat. Add onions and cook for another 2 to 3 minutes. Add tomatoes and cook on high heat 10 to 12 minutes, stirring frequently, until most of the liquid is gone. In the last few minutes of cooking, stir in sun-dried tomatoes.
Remove from heat. Incorporate the remaining relish ingredients. Season with salt and pepper to taste. Set aside.
When potatoes have about 15 to 20 minutes left to go, heat gas grill to medium-high. (You can also use a grill pan and cook pork chops in batches. In that case, start cooking chops sooner.) Season chops with salt and pepper. Oil the grill. Place meat over direct heat, cover and cook for about 6 to 7 minutes total, turning over once. Remove from grill and let rest for 5 to 10 minutes. Chops should be slightly pink in the center.
Plate pork chops and spoon sweet tomato relish on top. Serve with a side of roasted potatoes.
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