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Featured Recipes

Pan-Roasted Pork Chops with Tomato-Shallot-Basil Salsa

From Chef Christian Reynoso

Corto’s Chef-Developed Recipe Series

pan roasted pork chops

Ingredients

Serves 4

  • 2 (1-inch thick cut), bone-in pork chops (about 1 1⁄2 pounds)
  • kosher salt
  • black pepper
  • 2 small shallots
  • 3 tablespoons white or red wine vinegar
  • 1 teaspoon fish sauce
  • 1 pint cherry tomatoes
  • 1 1⁄2 tablespoons La Padella® Sauté Oil
  • 1⁄4 cup pine nuts
  • 1 tablespoon fennel seeds
  • 4 tablespoons TRULY® 100% Extra Virgin Olive Oil
  • 1 cup basil leaves, loosely packed
  • 1 cup parsley leaves, loosely packed
  • 1 1⁄2 ounces thin Parmigiano-Reggiano shavings, more if desired

            This recipe gives the pork chops a rich olive oil-based salsa treatment. There is a fresh brightness with the tomatoes and shallots as they get a little pickled in the red wine vinegar. Additionally, the Parmigiano-Reggiano, pine nuts, basil, and fish sauce add a nice depth of flavor and a touch of umami.

            Directions

            Season the pork chops with salt and pepper and let stand at room temperature for 20-30 minutes before cooking.

            Meanwhile, make the salsa base. Slice the shallots into thin rings, toss with the vinegar, fish sauce, and a big pinch of salt in a medium bowl. Slice the tomatoes in half and add to the bowl.

            Heat the La Padella® Sauté Oil in a large skillet over medium- high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes. Place the pork chops on a cutting board to rest. Leave about 2 tablespoons of the fat-oil mixture in the pan, discard the rest.

            Turn down the heat to low and add the pine nuts and fennel seeds, stirring often until they become fragrant and toasted, about 3 minutes. Add pine nuts and fennel seeds to the salsa bowl along with the TRULY® 100% Extra Virgin Olive Oil. Roughly chop the basil and parsley, and add to the bowl along with Parmigiano-Reggiano shavings. Toss well; season with salt and black pepper to taste.

            Slice the pork chops thinly against the grain and place on a serving platter with the bones. Spoon the salsa over the slices and on the platter. Shave more Parmigiano-Reggiano over the top, if desired.