Pork Chops with Bourbon Tomatoes

Pork Chops with Bourbon Tomatoes

4
Nattygirl 0

"A great dish I created when I had an abundance of cherry tomatoes. My family loves this dish. This recipe can easily stretch for six. Just cook two extra chops. Make sure to reduce liquids before adding pork, so as not to boil them. Pork will finish cooking very quickly, so be careful not to overcook."

Ingredients

40 m servings 349 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Season pork chops with salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • profile image

Your rating

Cancel
Submit

Reviews

4
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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, ...

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 c...

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...