Grilled Pork Chops with Tomato Vinaigrette

Hidden Stream Farm's grilled pork chops over brown basmati rice topped with a sweet cherry tomato vinaigrette

Difficulty: Medium

Time: 30-35 minutes

This dish is Gluten-Free

Calories: 631 Fat: 30g Carbs: 46g Protein: 41g

Vinaigrette is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It’s used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion.

Ingredients

Cherry tomatoes

Shallot

Garlic

Red Wine Vinegar

Green Onions

Brown basmati rice

Pork chops

Butter

Featured Ingredient Partners:

pork chops: Hidden Stream Farms

Simmer To stew gently below or just at boiling point.

Bias slice Cutting or slicing on a diagonal angle

Toast To lightly heat grains in a sauté pan or pot until they are lightly toasted and aromatic.

Grill

Medium sauté pan

Small pot with lid

Step 1: COOK RICE

Read through the entire recipe before getting started. Heat a small pot over medium high heat. Add the rice and toast for 1-2 minutes, while constantly moving in the pan, until rice has a nutty, earthy smell. Add 1 1/2 cups of water, bring to a boil, reduce to a simmer, cover and cook for 30 minutes. Water should be absorbed and rice should be soft. While the rice is cooking start your mise en place, step #2.

Step 2: MISE EN PLACE

Wash and dry all produce. Peel and dice shallot. Mince or grate garlic. Remove the root from green onion and bias slice. Remove pork chops from package, rinse and pat dry.

Step 3: MAKE SAUCE

Heat a large sauté pan with lid over medium heat. Add butter and melt. Add shallot and tomatoes. Sauté for 4-5 minutes until tomatoes are soft.

Step 4: FINISH SAUCE

Add the garlic, green onions and red wine vinegar. Simmer for 1-2 minutes until slightly reduced, cover and remove from heat.

Step 5: GRILL PORK CHOPS

Season pork chops with a pinch of salt and pepper on each side. Add to a hot grill and cook for 3-4 minutes per side. Remove from the grill and rest on a cutting board. If not using a grill, sear the pork chops in a medium sauté pan over medium heat. The USDA recommends cooking pork chops to an internal temperature 145ºF.

Step 6: PLATE YOUR DISH

Divide the rice between two plates or bowls. Place the grilled chops on the rice and top with warm tomato vinaigrette. Enjoy!