Pan-Seared Tomato-Marinated Pork Chops

This recipe came about simply because I had plenty of leftover tomato paste to use up. What to do with it? Marinade.

The acidity in tomatoes acts as a tenderizer, and the thickness of tomato paste creates a rich, creamy marinade for the chops to soak in for several hours, or overnight. Even with the addition of salty soy sauce and tangy balsamic vinegar, tomato paste makes a mild marinade, and it needs time to do the meat right.

I think you’ll like the browned, caramelized flavor of the pan-seared pork chops. It’s worth the time in the fridge. And it couldn’t be easier to prepare.

Serves 4

Ingredients

• 1/2 cup no-salt tomato paste
• 1/4 tbsp soy sauce
• 1/4 cup water
• 1 tbsp balsamic vinegar
• 1 tsp finely chopped rosemary, plus more for garnish
• 4 bone-in pork loin chops, about 1/2-inch thick
• 2 tbsp olive oil
• sea salt
• freshly ground black pepper

Pork Loin Chops

Preparation

1. Combine the tomato paste, soy sauce, water, vinegar, and 1 teaspoon rosemary in a small bowl, stirring well to blend.
2. Place the pork chops in an 11 X 7-inch baking dish. Add the tomato paste mixture and rub all over the chops. Cover the dish with aluminum foil and refrigerate at least 4 hours (or overnight). Let the dish stand at room temperature 1 hour before continuing

Tomato Paste Marinade 

Pork Chops in Marinade 

Marinated Chops

1. Heat a cast-iron (or other ovenproof) skillet over medium-high heat and add the olive oil, swirling to coat.
2. Remove the chops from the marinade, scraping off excess. (Discard marinade.) Season with salt and pepper and sear until beginning to brown and caramelize on the bottom, 6-7 minutes.
3. Turn the chops and continue searing until tender and just cooked through 5-6 minutes, depending on thickness.

Scrape off Thick Marinade

Chops Beginning to Sear

After Turning

Pan-Seared Chops

Sprinkle with chopped rosemary and serve hot.

Pan-Seared Tomato-Marinated Pork Chops