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Balsamic Tomato and Basil Pork Chop
with zucchini / peaches

Active: 30 minTotal: 1 hr

Inspired by summer produce at its peak, these pork chops are topped with tomatoes, basil, and balsamic vinegar.
Smarts: If you're cooking on the grill, try grilling the peaches for something different. The heat will caramelize the natural sugars on the surface of the fruit. You can also just slice the peaches and serve them raw if you prefer.

Tags

Ingredients

Servings:
4
Metric
Balsamic Tomato and Basil Pork Chop:
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 3 Tbsp
  • Tamari - 2 Tbsp
  • Vinegar, balsamic - 2 Tbsp + 2 tsp
  • Pork chops, boneless or bone-in - 4
  • Tomatoes, medium - 2, chopped
  • Basil - 8 leaves, chiffonade
  • Oil, olive - 1 tsp
  • Foil - for cooking
Grilled (or not) Peaches and Zucchini:
  • Zucchini - 1 lb, sliced into rounds
  • Peaches - 2, halved, pits removed
  • Oil, cooking - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Marinate pork - (If prepping right before cooking, get grill / oven heating before continuing with prep.) Combine garlic, cooking oil (portion for pork), Tamari, and first portion of vinegar. Add pork and tenderize with a fork. Marinate pork for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  3. Make topping - Chop tomatoes and chiffonade basil. Combine with olive oil and season with some salt and pepper.
  4. Peaches - If cooking on the grill, halve peaches and remove pits. If serving fresh, cut into slices.

Make

  1. Remove pork from marinade (discard marinade).
  2. If cooking on the grill: Heat grill to 500F / 260C degrees, leaving one part of grill over indirect heat. Clean grates and brush with some cooking oil.
  3. {grill}: Brush zucchini and peaches with cooking oil (portion for zucchini and peaches). Season pork and zucchini with some salt and pepper.
  4. {grill}: Sear pork and zucchini over direct heat. Transfer to indirect heat and continue to cook until zucchini is tender and pork is cooked through, another 3 to 8 minutes (depending on thickness). Pork is finished when it reaches 145F / 63C degrees. While pork and zucchini cook, place peaches over direct heat and cook just until grill marks appear.
  5. If cooking with oven / stovetop: Heat oven to 400F / 204C.
  6. {oven / stovetop}: Spread zucchini out on a sheet pan. Toss with cooking oil (portion for zucchini) and season with some salt and pepper. Transfer to the oven and roast until zucchini is tender, ~15 minutes.
  7. {oven / stovetop}: Heat a grill pan or skillet over medium heat. Brush the pan with some cooking oil and add pork chops. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.
  8. Transfer pork to a cutting board and cover with some foil. Let rest for 5 minutes.
  9. Serve pork with tomato / basil mixture spooned over top. Drizzle second portion of vinegar over top. Enjoy with zucchini and peaches on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

This meal has 20 reviews

Tasty! Wife and 15 m/o enjoyed.

By: Brian
Posted: Aug 05, 2019
Diet: Original

This paleo pork chop dish was fantastic. I didn’t know that zucchini, tomatoes, and peaches could compliment each other so well, and pair so flawlessly with a marinated chop. Nice one, Jess!

By: Emily
Posted: Aug 05, 2019
Diet: Paleo