Sunday, December 29, 2013

Bruschetta Pork Chops

Fresh bruschetta is one of our new favorite things. I love how fresh everything tastes, and when you get some nice crunchy bread, and a good balsamic sauce with it, there's nothing better. Because I don't consider myself a huge tomato fan, you'd think that I wouldn't like it, but I can't get enough of this!

The original recipe calls for lamb chops, but, come on, who can afford those these days? The flavors were great, and having fresh tomatoes will make this even better!


Bruschetta Pork Chops-adapted from 30-Minute Dinners by Better Homes and Gardens
Total Time: 20 Minutes
Serves 2

  • 2 pork chops, about 1-inch thick
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1-2 roma tomatoes, diced
  • 1 green onion, diced
  • 1/2 tablespoon dried oregano
  • 1 tablespoon balsamic vinegar
Sprinkle pork chops to taste with salt and pepper. Heat oil in a large skillet over medium heat. Cook pork chops until they begin to brown on both sides and are no longer pink in the middle.

Meanwhile, in a small bowl, combine tomatoes, onion, oregano and vinegar until blended. Add additional salt and pepper to taste. Serve over pork chops.
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