Recipe by Lovecooking
"You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil, divided
onion, halved and thinly sliced
pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
red grape tomatoes, halved
yellow grape tomatoes, halved
2 1/2 teaspoons
feta cheese, crumbled
I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for maybe 30 minutes. I removed the chops and reduced the chicken broth by about half. Then I added the tomatoes, vinegar and spices. Topped w/ feta and the house feel silent while we devoured our dinner. I am going to try this w/ chicken next time. And then make it again, and again and again!!!
Amazing flavors from the tomato and balsamic! Paired nicely with the meaty pork chop.
My, my, my...this was sooooo good! The only thing I changed was, I used a 28oz can of diced tomatoes. I would change nothing else, it was absolutely wonderful! I lie...I did change it, I also tried it with chicken thighs...every bit as good as the pork. The feta cheese really added zip. Made it for company, they took home the recipe....made it for my married children and spouses...and both daughters have made it at home, and I only found the recipe 3 weeks ago! Just one other thing...I used white balsamic the first time (to keep the colour more pleasing), was very good, however, it had just a little more spunk with the dark version. For those of you who find pork chops too dry, try pork shoulder steak...I rarely use chops and find the pork steak is always more moist and flavourful.
OMG! This was fantastic! I did use fresh basil and the only other change I made was that I browned the pork chops on both sides first and put them in the oven until they reached 140 degrees. In the meantime, I continued on with the recipe. Wow! I will make this again...and again...again!
I added extra balsamic vinegar, and after cooking the chops, I put them into a casserole dish, topped them with the tomato mixture, covered it, and baked it at 300 degrees for 30 minutes (to allow my other sides to get ready). Everyone loved the meal.
Great flavors! The tomatoes add just the right amount of 'juiciness'. Don't worry if you can't find the yellow ones...just increase the amount of red ones and it will be fine! Today's pork is quite lean and can turn out dry but I find if I cook it on a bit lower heat and cover it (after its browned nicely on both sides) that it turns out yummy. This recipe will be added to my list!
This recipe was delicious, but I will be making it with chicken from now on. We're not huge pork fans, but that's not the recipe's fault! I added a few capers to the mix, and I loved how the tomatoes tasted after they were cooked--warm, savory/sweet, and fabulous. Thanks for a keeper!
What an excellent dish! I pan seared really thick pork chops and then baked them to maximize tenderness and flavor. Every bite was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops with Fresh Tomato, Onion, Garlic, and Feta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple but scrumptious one-pan pork chop meal.
See how to make simple pan-fried pork chops smothered in deliciousness.
Fork-tender baked pork chops with mushroom gravy.