• 2 hot-boned, Bone-In Center Cut Pork Chops, seasoned with sea salt and pepper
  • 6 Campari tomatoes, cut in half
  • 3 Tbsp. finely chopped parsley
  • ¼ cup olive oil, for cooking
  • ¼ cup Kalamata olives, pitted
  • 1 Vidalia onion, cut into thin wedges
  • 4 Tbsp. basil, fresh cut chiffonade
  • 4 red-B potatoes, pre-steamed and quartered
  • 1 garlic clove, smashed
  • 4 pats of unsalted butter.
  • Spring greens such as mâche and baby arugula or lollo rosso



Pork Chops

Meal Course:


Dish Type:



  1. Heat a cast iron skillet. When hot, lightly brush pan with oil, then add chops.
  2. Cook chops until nice amber color develops, about 3 minutes per side.
  3. Transfer to a pre-heated sizzle plate. Tent with foil.
  4. Add more oil to skillet. Add the onions and caramelize for three or four minutes, then add garlic, and swirl in a few pats of butter.
  5. Add the quartered, cooked potatoes.
  6. Add the tomatoes and basil. Cook until softened, 2 to 3 minutes, and tomatoes start releasing their juices, reducing the heat if necessary.
  7. Plate the chops on a large plate, nestle the tomatoes and potatoes in front and add some spring greens behind the chops, drizzle the greens with balsamic vinaigrette.
  8. Add the last pats of butter and swirl and scape the pan.
  9. Spoon the pan juices over the pork chop and sprinkle with parsley.