This post was written by Jennafer Ashley of PaleoHacks.
PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.
Juicy, pan-seared pork chops get topped with bright tomatoes, fresh basil and a splash of balsamic vinegar in this Italian-inspired recipe that’s perfect for weeknights.
Pork is just as versatile as chicken, and these bruschetta pork chops are here to prove it. A colorful, hearty topping of Roma tomatoes, garlic, red onion and basil elevates this humble protein into a complete meal that the whole family will love. Best of all, it’s ready in just 30 minutes!
Using bone-in pork chops adds a few minutes to the cooking time, but it’s well worth it! The bone has extra fat around it to help to keep the meat ultra-juicy. If you opt to use boneless pork chops, simply reduce the cook time by about two minutes per side, depending on the thickness of the chops.
This recipe cooks the chops on a cast iron grill pan for the closest thing to outdoor grilling while still achieving delicious flavor. A traditional cast iron pan will also work—just keep in mind that you won’t get grill marks on the meat. Cast iron holds heat extremely well, and is naturally non-stick when well-seasoned.
While the pork chops cook, you’ll be mixing together the bruschetta topping of Roma tomatoes, red onion, basil, garlic, balsamic vinegar and olive oil. Tomatoes are rich in lycopene, an antioxidant that fights free-radical cell damage from things like environmental pollution and UV rays. So you get to fight diseases like cancer and heart disease while indulging in this drool-worthy dish!
To make these bruschetta pork chops, start by greasing a cast iron pan with avocado oil, which has a high smoke point of over 500ºF. You can also use ghee for a similar high heat threshold. While the pan heats, season two bone-in pork chops with dried basil, oregano, salt and pepper on both sides, then place onto the hot pan. Cook for 7-8 minutes on each side, then flip once more to the original side, reduce the heat to low, and cook for 3-5 minutes or until the chops reach an internal temperature of 145ºF.
While the chops cook, stir together all ingredients for the bruschetta. Serve the pork chops hot topped with a few spoonfuls of bruschetta, and enjoy!
PHOTO CREDIT: Jennafer Ashley
Bruschetta Pork Chops
Prep time – 5 minutes
Cook time – 20 minutes
Total time – 25 minutes
Yield – 2 servings
Tools
10-inch cast iron grill pan
Small bowl
Ingredients
For the Pork Chops:
1/2 t avocado oil
2 (6 oz.) bone-in pork chops
1 t dried basil
1/2 t dried oregano
1/4 t sea salt
1/8 t black pepper
For the Bruschetta:
2 Roma tomatoes, diced
1/4 cup red onion, finely chopped
1 T chopped fresh basil
1/2 t minced garlic
2 T balsamic vinegar
1 t olive oil
Directions
1. Heat avocado oil on a cast iron grill pan over medium heat until smoking, about 2 minutes.
2. Meanwhile, season both sides of the pork chops with basil, oregano, sea salt, and black pepper.
3. Place the pork chops on the hot grill pan and cook 7-8 minutes, then flip and cook an additional 7-8 minutes.
4. Flip the chops once more and reduce heat to low. Continue to cook 3-5 minutes longer, or until internal temperature reaches 145ºF.
5. While pork chops cook, stir together the bruschetta ingredients in a small bowl.
6. Serve the pork chops hot topped with a few spoonfuls of bruschetta.
MEET THE CHEF
Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.
PaleoHacks is a top source for amazing Paleo recipes, fitness tips, and wellness advice to help you live life to the fullest.
