Pork Chops with Tomato-Bacon Topping
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
My husband and I collaborated on these pork chops with sun-dried tomatoes, bacon and rosemary. They’re easy enough for any day and fancy enough for special events. —Trisha Klempel, Sidney, Montana
Ingredients
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4 thick-sliced bacon strips, chopped
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4 boneless pork loin chops (6 ounces each)
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup julienned oil-packed sun-dried tomatoes
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2 tablespoons brown sugar
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2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Directions
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1.
Preheat broiler. In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
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2.
Sprinkle pork chops with salt and pepper. Add chops to drippings; cook until a thermometer reads 145°, 3-4 minutes on each side. Meanwhile, in a small bowl, mix bacon, tomatoes, brown sugar and rosemary.
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3.
Spoon tomato mixture over chops. Broil 3-4 in. from heat until brown sugar is melted, 1-2 minutes.
Nutrition Facts
1 pork chop: 457 calories, 33g fat (12g saturated fat), 108mg cholesterol, 636mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 37g protein.
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