Pork Chops with Stewed Tomatoes, Capers and Rosemary

Ingredients

• Rosemary

  Fresh

  1 tbsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Pickle relish

  Sweet

  2 tbsp or 30g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Capers

  Canned

  2 tbsp, drained or 18g

Directions

1. Open the tomatoes and use kitchen shears to roughly chop them directly in the can.
2. Pat the pork dry and season all over with about 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon of the olive oil in a large heavy skillet over medium-high until shimmering. Brown the pork on both sides, about 5 minutes total; transfer to a plate and tent with foil.
4. Add the remaining 1 tablespoon oil to the skillet. Sauté the garlic for 30 seconds, then stir in the chopped tomatoes, capers, sweet pickle relish, and rosemary. Simmer, stirring occasionally, for 3 minutes. Return the pork and any accumulated juices to the pan, turn to coat, and simmer uncovered until just cooked through, 2 to 3 minutes. Taste and season with additional salt and pepper as needed.