This is a recipe a came up with a couple of weeks ago. I knew I was serving the Roasted Rosemary Baby New Potatoes and wanted something really good to go along with them. I saw these beautiful pomodorino tomatoes and I thought they would go great with mushrooms on top of pork chops. So here is the recipe.
Pork Chops w/Pomodorino Tomatoes and Mushrooms
Season 2 thick cut bone-in pork chops with salt, pepper and dried rosemary. Heat 1 Tbsp, olive oil in a skillet on medium heat add chops and brown on both sides. Remove from the pan, place in baking dish and bake for 20 minutes in a 350 degree oven.
Slice 100 grams pomodorino tomatoes in half, slice 75 grams button mushrooms in half, and slice 1 garlic clove, thinly. To same skillet add 1 Tbsp. olive oil, then mushrooms, sauté 10 minutes. Add tomatoes, garlic, salt, pepper and dried rosemary. Cook for 5 minutes. Serve over cooked pork chops.
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