Grilled Pork Chops with Tomato Relish
Grilled pork chops with tomato relish pair bone-in chops with a bright relish built from easy-to-find ripe tomatoes. The relish takes its cue from Nocellara del Belice N°11's own green-tomato aroma, so the whole dish circles back to the oil itself.
Ingredients
- 4 bone-in pork chops
- 1/4 cup Nocellara del Belice N°11, divided
- Salt and pepper, to taste
- 2 ripe tomatoes, diced
- 1/4 cup fresh basil, torn
- 1 clove garlic, minced
- 1 tablespoon red wine vinegar
Instructions
- Pat the pork chops dry with a paper towel, brush both sides with a tablespoon of Nocellara del Belice N°11, and season generously with salt and pepper.
- Heat a grill or grill pan to medium-high heat.
- Grill the chops 5 to 6 minutes per side, until they reach an internal temperature of 145°F and have good grill marks.
- While the chops cook, combine the diced tomato, basil, garlic, vinegar, and the remaining oil in a bowl and season with a pinch of salt.
- Transfer the chops to a plate and let rest 5 minutes, this lets the juices redistribute before topping.
- Spoon the tomato relish generously over each chop just before serving.
Nutrition
Serving size
1 chop
Calories
641
Total fat
44g
Saturated fat
13g
Cholesterol
156mg
Sodium
285mg
Carbohydrates
3g
Dietary fiber
1g
Sugars
2g
Protein
53g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
Should I use bone-in or boneless chops?
Bone-in chops stay juicier on the grill than boneless.
Should I let the chops rest?
Yes, before topping, so the juices settle back in.
Can I use the relish on other dishes?
It also works well over grilled chicken or fish.
What You'll Need
Nocellara del Belice N° 11
$39.99
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