Pork Chops in a Light Garlic Tomato Butter Sauce
Juicy pork chops, buttery skillet sauce, and tomatoes that literally burst with flavor. Pile it all on top of warm rice and let every drop of that sauce soak in. It’s cozy, it’s flavorful, and it’s definitely a keeper.
Quick Tips
Use bone-in pork chops for the juiciest results, but boneless works if that’s what you have.
Don’t overcook the chops, pull them off the heat once they hit about 145°F inside.
Gently press the tomatoes to burst, don’t smash them, so they release their juices without turning to mush.
The sauce thickens as it rests, so let it sit a minute before serving.
Serve with crusty bread on the side to soak up extra sauce.
Yield: 2
Pork Chops in a Light Garlic Tomato Butter Sauce
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
Instructions
- Preheat oven to broil on high.
- Season both sides of the pork chops with garlic powder and 1/2 tsp salt.
- Heat butter in a large cast-iron skillet over medium heat. Add pork chops and sear 2–3 minutes per side until golden. Remove and set aside.
- Add tomatoes to skillet drippings and increase heat to medium-high. Cook a few minutes until skins start to split, then press gently with a spatula to burst.
- Stir in onion powder, remaining 1/2 tsp salt, water, oregano, and basil. Let bubble 2 minutes.
- Nestle pork chops back into skillet, moving tomatoes to the sides. Add a little extra oregano & basil on top. Transfer skillet to oven and broil 4 minutes, or until tomatoes are browned.
- While pork finishes, cook rice according to package directions.
- To serve, spoon rice onto plates, top with pork chops, and scatter tomatoes with pan sauce over everything.
- Garnish with parsley and eat immediately.
