Skip to main content
For assistance, call Clover at 1-888-778-1478 (TTY 711)

Click to find a flu shot

Roasted pork chops with marinated tomatoes and croutons plated on a table with a napkin

Roast Pork Chops With Marinated Tomatoes and Croutons Recipe

This healthy sheet-pan recipe makes cooking and cleaning a breeze.

By Sarah Copeland

What's for dinner? Try this sheet-pan recipe for roast pork chops with marinated tomatoes and courting. Pro tip: Use precut foil sheets to make cleanup a breeze. 

If you're cooking for one, simply halve this recipe, or double for more servings. Enjoy!

Serves: 2

Ingredients:

  • 2 5-ounce center-cut bone-in pork chops
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey 1-2 medium tomatoes (about 1 pound total), stems removed and cut in wedges
  • 8 ounces small, on-the- vine cherry or grape tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 2 thick slices rustic bread (like rustic sourdough), crusts on, cut into cubes
  • 1/3 packed cup small basil leaves

Directions:

  1. Mix together coriander, salt, and pepper. Rub on both sides of the pork. Set aside for 30 minutes. Heat the oven to 425 degrees and line a sheet pan with foil.
  2. Whisk together the vinegar, olive oil, and honey in a medium bowl. Add in tomatoes and onions and season with salt and pepper. Set aside to marinate.
  3. Set the pork in the center of the prepared sheet pan and arrange bread cubes around. Roast for 10 minutes. Flip the pork and continue roasting until a meat thermometer registers 135 degrees. Turn the oven to broil and broil on high for 2 to 3 minutes until croutons are toasted. The meat will be pale, but juicy and tender.
  4. Rest pork for 5 minutes, letting it reach 140 degrees. Thinly slice the meat from the bone and arrange on a platter surrounded by croutons. Top with marinated tomatoes. Sprinkle with basil leaves. Serve extra marinated tomatoes as a side.

If you make this recipe, let us know what you think and tag us in your photos on social media! Follow us on Facebook and Instagram for more recipes and kitchen tips.


This article was originally published in the fall 2021 issue of Clover Living magazine.

Photographer: Ryan Liebe; Prop Styling: Susie Meyers; Food Styling: Rebecca Jurkevich; Photo Editor: Sarah Rozen; Creative Direction: Peter Yates