Pork Chops with Roasted Shallot, Tomato and Rosemary Relish
- 6 large shallots, halved
- Salt and freshly ground black pepper, to taste
- 4 plum tomatoes, seeded and chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1 Tbs. aged balsamic vinegar
- 1 Tbs. honey
- 2 tsp. minced fresh rosemary, plus sprigs for garnish
- 1/4 tsp. cayenne pepper
- 4 boneless pork loin chops, each 5 oz., trimmed of fat
Place the shallots in a baking pan. Season with salt and black pepper, and coat with nonstick cooking spray. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 minutes more. Remove from the oven, let cool and chop coarsely.
In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days.
Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.