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    You are in: Home / Recipes / Pork Chops With Roasted Shallot, Tomato, and Rosemary Relish Recipe
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    Pork Chops With Roasted Shallot, Tomato, and Rosemary Relish

    Pork Chops With Roasted Shallot, Tomato, and Rosemary Relish. Photo by Vicki in CT

    1/1 Photo of Pork Chops With Roasted Shallot, Tomato, and Rosemary Relish

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Dr. Jenny's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat an oven to 400 degrees F.
    2. 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. 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. 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. 5
      Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.

    Ratings & Reviews:

    • on June 13, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Chops With Roasted Shallot, Tomato, and Rosemary Relish

    Serving Size: 1 (247 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.0
     
    Calories from Fat 77
    30%
    Total Fat 8.5 g
    13%
    Saturated Fat 2.9 g
    14%
    Cholesterol 80.8 mg
    26%
    Sodium 261.4 mg
    10%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 5.9 g
    23%
    Protein 31.7 g
    63%

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