Tomato-Caper Pork Chops
Garlic-Roasted Zucchini Planks
Ingredients
- 2 (6-oz) boneless center cut pork loin chops
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp avocado oil
- 1 clove garlic, minced
- 2 Roma tomatoes, seeded and diced
- 2 Tbsp capers, drained
- ½ cup organic chicken broth
- 1½ Tbsp red wine vinegar
- 1 Tbsp tomato paste
- 1 green onion, chopped
- ½ Tbsp chopped fresh rosemary
Instructions
- Sprinkle pork with salt and pepper. Cook pork in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until done. Remove from skillet; keep warm.
- Add garlic to skillet; cook 1 minute. Stir in tomatoes, capers, broth, vinegar, and tomato paste. Bring to a boil, and cook until liquid is reduced by half and thickened. Stir in onion and rosemary; serve sauce over pork.
Side Dish Ingredients
- 1 large zucchini, cut lengthwise into planks
- 1 Tbsp avocado oil
- 1 clove garlic, minced
- ½ tsp chopped fresh rosemary
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet.
- Bake 20 minutes or until tender, stirring once during last 5 minutes of baking.
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