Sautéed Pork Chops with Tomato and Garlic Topping

You should not take this recipe’s title, Sautéed Pork Chops with Tomato and Garlic Topping, as an indication that this is a  hard or complicated meal. It is quick and easy enough for a week night and it is good! Real good!

The combination of the flavors in the garlic and tomato topping is like what you would expect in some high brow restaurant, but, you did it at home, yourself! You can also make it with chicken, beef, or fish instead of the pork.

 How To Do Your Sautéed Pork Chops

Put a stove top grill, or a large skillet, and a smaller skillet,  just big enough to handle the pork chops, on at medium high. Spray oil the big one and about a tablespoon of olive oil in the little one. Set the oven at 250°F. While the grill is heating up skin the eggplant and cut it into 1/2 inch slices. Put them on the grill-or skillet-and keep an eye on them. They brown pretty quickly.  Turn them over as soon as they start to brown on one side and sear the other side then put them on a lightly spray oiled cookie sheet and into the oven.

Trim the fat off the chops and add the trimmings to the skillet. Lightly salt and pepper the pork chops.

Put them in the small skillet and sear both sides. It’ll take from 1-3 minutes a side depending on how thick they are. When they start to get firm to a poke move them to the cookie sheet with the eggplant and trash the fat trimmings.

The Tomato and Garlic Topping

As the meat and eggplant were  getting the heat multi task and slice the garlic and tomatoes and chop the cilantro (or parsley). After you remove the chops from the skillet turn the heat down to medium and add about 1/4 cup of good extra virgin olive oil. Put the garlic and a pinch each of salt and black pepper to the skillet.

You want the garlic to cook and get soft but you don’t want it to brown because the flavor changes for the worse when it browns. So, keep the heat low enough so that the garlic just barely sizzles. After the garlic softens and gives off a little aroma. Add 1 tablespoon of butter, 1/4 cup white wine and the juice from 1/2 of a lemon.

Turn the heat up to medium high and bring it up to a fast simmer while you stir it with a wooden spoon getting the bits off the bottom of the pan. Then reduce the heat to where it keeps up the simmer but doesn’t boil.

Let the sauce reduce a little then add the tomatoes and the cilantro, or parsley.

Toss it all together. You don’t want the tomatoes to cook and get mushy. You just want them to get warm enough to serve on your Sautéed Pork Chops and grilled eggplant.

Serve up…

your Sautéed Pork Chops and eggplant with the tomato and garlic on top. And, don’t be stingy with the liquid. It’s great for dipping the bread in. We liked chianti with it but you enjoy it with any drink  that you like.

Here are a couple more Pork Chop recipes for you:

Pork chops with Butter Onions and Garlic

Quick Easy Spicy Pork Chops

Sautéed Pork Chops with Tomato and Garlic Topping

Course: Main Course, Meat

Cuisine: Pop pop's

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Calories: 612kcal

Pork chops and eggplant slices seared then topped with tomato and garlic slices in a white wine and lemon sauce.

Print Recipe

Ingredients

• 2 pork chops
• spray oil
• 1 tablespoon olive oil plain is ok for cooking the meat
• 1 teaspoon salt divided
• 1 teaspoon black pepper divided
• 1/4 cup extra virgin olive oil
• 4 large cloves garlic sliced
• 1 tablespoon butter
• 1/4 cup white wine
• 1/2 fresh lemon or lime
• 3 Roma tomatoes sliced
• 1/2 cup fresh cilantro leaves coarsely chopped (or parsley)

Instructions

• Put a stove top grill-or a large skillet-and a smaller skillet, just big enough to handle the pork chops, on at medium high. Spray oil the big one and about a tablespoon of olive oil for the little one. Set the oven at 250°F. While the grill is heating up skin the eggplant and cut it into 1/2 inch slices. Put them on the grill-or skillet-and keep an eye on them. They brown pretty quickly. Turn them over as soon as they start to brown on one side and sear the other side then put them on a lightly spray oiled cookie sheet and into the oven.
• Trim the fat off the chops and add the trimmings to the skillet. Lightly salt and pepper the pork chops. Put them in the small skillet and sear both sides. It'll take from 1-3 minutes a side depending on how thick they are. When they start to get firm to a poke move them to the cookie sheet with the eggplant and trash the fat trimmings.
• As the meat and eggplant were getting seared multi task and slice the garlic and tomatoes and chop the cilantro (or parsley). After you remove the chops from the skillet turn the heat down to medium and add about 1/4 cup of good extra virgin olive oil. Put the garlic and a pinch each of salt and black pepper to the skillet.
• You want the garlic to cook and get soft but you don't want it to brown because the flavor changes for the worse when it browns. So, keep the heat low enough so that the garlic just barely sizzles. After the garlic softens and gives off a little aroma. Add 1 tablespoon of butter, 1/4 cup white wine and the juice from 1/2 of a lemon.
• Turn the heat up to medium high and bring it up to a fast simmer while you stir it with a wooden spoon getting the bits off the bottom of the pan. Then reduce the heat to where it keeps up the simmer but doesn't boil.
• Let the sauce reduce a little then add the tomatoes and the cilantro, or parsley. Toss it all together. You don't want the tomatoes to cook and get mushy. You just want them to get warm enough to serve on your Sautéed Pork Chops and grilled eggplant.
• Serve up your Sautéed Pork Chops and eggplant with the tomato and garlic on top. And, don't be stingy with the liquid. It's great for dipping the bread in. We liked chianti with it but you enjoy it with any drink you like.
  

Nutrition

Serving: 1g | Calories: 612kcal | Carbohydrates: 7g | Protein: 30g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 1287mg | Potassium: 786mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg