Photo: Pork Chops with Tomato Jam and Fried Leeks Recipe
Ingredients
- 1/4 cup plus 6 tablespoons extra-virgin olive oil
- 1 shallot, sliced
- 3 cloves garlic, minced
- 4 ripe beefsteak tomatoes, cored and chopped
- 2 tablespoons mirin
- 4 center-cut pork chops (about 1/2-inch thick)
- Kosher salt and freshly ground pepper
- 1 leek (white portion only) thoroughly washed
Directions
1. Preheat the oven to 400 degrees F. Heat 1/4 cup olive oil in a skillet. Add the shallots and garlic and cook until translucent, about 3 minutes.
2. Stir in the tomatoes and mirin; cook over medium heat until the mixture is almost dry, about 15 minutes.
3. Heat 2 tablespoons oil in a large skillet. Sprinkle the chops with salt and pepper. Sear the chops until brown, about 1 1/2 minutes on each side. Transfer to the oven and cook until an instant-read thermometer reaches 145 degrees F, about 5 minutes.
4. Add the remaining 4 tablespoons olive oil to the pan. Thinly slice the white portion of the leek. Add the leeks to the hot oil and fry until crispy.
Nutrition Info Per Serving
Calories: 493
Total Fat: 33.5 grams
Saturated Fat: 7 grams
Total Carbohydrate: 15 grams
Protein: 31 grams
Sodium: 177 milligrams
Cholesterol: 72 milligrams
Fiber: 2.5 grams
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