I made a fantastic dish when I had a surplus of cherry tomatoes. This dish is a household favorite. This dish can easily feed six people. Simply prepare two extra chops. To avoid boiling the liquids, make careful to decrease them before adding the pork. Take care not to overcook the pork because it cooks quickly.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (1-inch thick) pork chops
- salt and ground black pepper to taste
- 1 ⅔ tablespoons olive oil, divided
- ½ onion, minced
- 2 cloves garlic, minced
- 1 pint cherry tomatoes
- 1 tablespoon brown sugar
- ¼ cup bourbon whiskey
- ¾ cup beef broth
- 1 tablespoon minced fresh flat-leaf parsley
Instructions
- Season pork chops with salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until nearly cooked through, 3 to 5 minutes per side. Remove pork chops to a plate, retaining oil and drippings in the skillet.
- Pour 1 teaspoon olive oil to the reserved drippings and reduce heat to medium. Cook and stir onion in oil mixture until translucent, about 5 minutes. Stir garlic into onion; cook and stir until fragrant, 1 to 2 minutes. Remove onion mixture to a bowl.
- Pour remaining 1 teaspoon oil into the skillet and increase heat to medium-high. Add tomatoes to oil and cook until seared on all sides and the skins begin to crack, about 10 minutes. Sprinkle brown sugar over the tomatoes; stir.
- Pour bourbon over the tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. Add onion mixture and beef broth to the tomatoes; bring to a simmer and cook until the liquid reduces by half and the tomatoes are soft, about 5 minutes.
- Return pork chops and juices to the skillet, cook until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve dish sprinkled with parsley.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 203 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I made it exactly as written, except I only used 2 chops since it was just for hubby and myself, but I made the full amount of sauce as I had many cherry tomatoes to use up. The left over tomato sauce will be excellent on tomorrow’s chicken. This was easy yet would be fancy enough to serve to guests. We will definitely make this again!
It was good and flavorful. I used diced onions instead of minced. I also didn’t cook the tomatoes as long as it said and cut back on the sugar and it tasted fine. The tomatoes were tender and the flavor came out. I used more bourbon (why not ?) for extra flavor. I didn’t taste bourbon in the finished dish, but my wife did. We’ll make this again.
It came out great but I did have to make some substitutions. I switched the whiskey for vermouth( didn’t have whiskey) but other than that it came out amazing!
I was rather disappointed. I used less sugar than stated, but I found it rather sickly sweet. I couldn’t finish it. I am going to make it again, but with very little sugar. I never add rum, cognac, whisky to a recipe without flambeing it. It tastes so much better.
These were very good pork chops! I have basically two recipes for pork chops that my husband doesn’t complain that they are dry. I decided to try these on him, and he was very happy! I did not change a thing except that I didn’t have grape tomatoes only Roma, so I quartered them and as they softened I flattened them. I also sprinkled pork seasoning on the chops before cooking. I think the bourbon adds a very nice flavor to them. Thanks so much for sharing Nattygirl, will definitely be making again.
Yummy. This is my recipe, and I just made it again. It turned out so well. This time I used tenderloin pork chops. It isn’t that much work to brown onions and tomatoes separately. I used chicken broth because that’s what I had on hand. It came out really good! My husband loves this dish.