Pork Chops With Roasted Shallot, Tomato, and Rosemary Relish

READY IN: 45mins
Recipe by Dr. Jenny

DH and I made this light-tasting, flavorful dish for dinner last night and really enjoyed it. While we followed the instructions as posted, this recipe seems very versatile and it appears as though you can cook the pork chops any way you like as the relish is made seperately. Next time, I think I will grill the chops and top with the relish. I got this recipe from the Williams-Sonoma website. The description says that "the relish improves in flavor if made 2 or 3 days before serving." However, this is not mandatory.

Top Review by Vicki in CT

Fabulous. The roasted shallots really enhanced the flavor. I grilled the chops since it was such a lovely night. However, if I cooked the chops inside would probably, after removing meat from skillet, would do a quick sear on the relish. Or alternatively would roast the tomatoes with the shallots. The raw tomato flavor, to me, lacked a little. Had a beautiful piece of rosemary for garnish, but turned black while I was prepping the meal. Served with wild rice and broccoli which was great with the relish as well.

Ingredients Nutrition


  1. Preheat an oven to 400 degrees F.
  2. Place the shallots in a baking pan. Season with salt and black pepper and coat with nonstick cooking spray. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 minutes more. Remove from the oven and let cool. Chop coarsely.
  3. In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary, and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days.
  4. Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
  5. Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.

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