Ingredients
Units
Scale
For the Sauce:
- 6 - 7 vine ripe tomatoes - diced
- 4 - 5 cloves of garlic - chopped
- 1 bunch of Italian parsley - stems removed and chopped
- 1/2 large red onion - sliced thin
- 2 tbs. capers plus a tablespoon of caper juice
- Handful of fresh basil leaves chopped plus more for garnish
- 1 tsp. fresh ground sea salt
- 1 tsp. fresh ground black pepper
- 1/4 tsp. red pepper flakes
- 1 tsp. dried oregano
- 1/2 tsp. sugar
- 1 tbs tomato paste
- 2 - 3 tbs. olive oil
For the Pork Chops:
- 1 package Hatfield Marinated Pork Chops
- Sliced mozzarella
- Fresh Romano cheese for grating
- Fresh basil for garnish
- Drizzle of olive oil
- 1/2 red onion sliced thin
For the Salad:
- 3 - 4 cups of fresh Arugula - or your favorite salad greens
- 2 red bell pepper - sliced thin
- 1/4 red onion - sliced thin
- 1/4 cup walnuts - chopped
- 1/4 cup dried cranberries - chopped
For the Salad Dressing:
- 1 1/2 fresh lemons - squeezed
- 1/2 cup of olive oil
- 2 cloves of garlic - grated
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 2 tbs. honey
Instructions
For the Sauce:
- Heat a large cast iron frying pan with 1 – 2 tbs. of olive oil.
- Add the chopped garlic, parsley, basil, capers and caper juice, sliced onion, tomato paste and sauté until the garlic is fragrant.
- Add the diced tomatoes and seasonings and continue to simmer on a low gentle heat until the tomatoes soften and thicken. This should take about 25 – 30 minutes of gentle simmering. Taste for seasoning.
For the Pork Chops:
- Heat a small cast iron frying pan with a teaspoon of olive oil and place the onion slices in the pan to get a nice golden color. Set aside when this is achieved.
- Heat a large cast iron frying pan with a tablespoon of olive oil.
- Place chop on frying pan and cook for 4-6 minutes.
- Turn pork chop over and place a slice of mozzarella on each chop, and loosely cover while cooking for another 4-6 minutes, internal temperatures 145°F.
- Line a platter with the sauce and place the chops on the platter. Top with more sauce, fresh grated cheese, the golden onions on top and a drizzle of olive oil.
- Garnish with fresh basil.
For the Salad:
- Combine all of the ingredients for the salad in a large bowl and toss.
For the Salad Dressing:
- Combine all of the ingredients for the dressing in a bowl and whisk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
