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