Quick-to-cook and always juicy, these Pork Chops with Tomato & Green Onion Relish are a tasty pick that’s easy enough for weeknight dinners.
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Plus, this is a one-skillet pork recipe and a pretty dish – impressive enough for guests but still simple so you’re not tied to the stove all day.
Hungry? Let’s get started!
What You Need to Make This Easy Pork Chop Recipe
- Boneless pork chops – you can use bone-in but they’ll take a bit longer to cook
- Tomato – any kind will work
- Green onion – sliced
- Garlic powder
- Dry white wine
- Fresh garlic
- Olive oil
How To Make This Pork Chop Dinner Recipe
- Sprinkle the pork chops with garlic powder, salt, pepper, and dried tarragon. Do both sides.
- Heat the butter and olive oil in a pan over medium-high heat.
- Add the chops and sear on both sides until lightly brown. Set the chops on a plate.
- In the hot pan, add the garlic and sautee for 1 minute. Add the wine and deglaze, simmering the wine until it reduces by half.
- Put the chops back into the pan with the wine and cover the pan. Cook on low heat, barely simmering, for a few minutes or until the chops reach 145-F with a digital thermometer.
- Meanwhile, dice the tomato and slice the green onion.
- When the chops are cooked, remove the lid and top the chops with the tomato-green onion relish.
- Drizzle the pan juices over the chops and serve!
What Kind of Pork Chops to Use in This One Dish Pork Chop Recipe
- Boneless pork loin chops are my favorite, the thicker the better.
- You can use other bone-in pork chops but they may take a bit longer to cook, especially near the bone.
Chef Jenn’s Tips To Make Pork Chops with Tarragon & Tomato
- Wash the pork chops and pat them dry before using to ensure you get rid of any bone chips.
- Boneless pork chops are notorious for drying out so start with nice thick chops and see my other tips above.
- No white wine for cooking? You can use chicken or vegetable stock instead.
- Butter and oil are a tasty combination for searing but this can be a dairy-free pork chop recipe if you omit the butter.
- Use cherry tomatoes sliced in half, diced Roma tomatoes, or your favorite tomatoes in this dish.
- Don’t skip the dried tarragon – it’s part of what gives this dish such amazing flavor!
What To Serve With Boneless Pork Chops with Tomato & Tarragon
Simple sides are best with this recipe. Here are some of my suggestions:
- Creamy Spinach Orzo and a green veggie like steamed broccoli or asparagus
- Couscous to soak up all the yummy juice and a green salad
- Mashed potatoes and sauteed peppers.
- Add more flavor to your meal with these Peri Peri Fries!
- For dessert, check out this Chocolate Monkey Bread or these Peaches and Cream Cookies!
How To Store The Leftovers of This Easy Pork Recipe
Pop the leftovers into an airtight container in the fridge for 3-4 days. Or you can freeze the leftovers. Simply package the leftovers in a freezer-safe container and freeze for up to three months. Thaw and warm the chops gently in the oven or microwave but try not to dry out the pork. Frozen and thawed won’t be quite as good as the original, but it’ll still be tasty.
It depends on the thickness of the chops and the temperature of your stove. You want to cook pork to at least 140-F, but I prefer it a tad more cooked so I pull mine out at 145-F. Use a reliable digital thermometer to help get perfectly cooked pork chops.
Boneless pork chops are a good source of protein and are fairly low in fat. This easy pork recipe is also low in carbs, making it a good choice for low fat and low carb diets.
Tarragon is a lovely herb with a distinct flavor and fragrance. Often compared to anise, it pairs really nicely with pork and chicken.
LIke This Skillet Pork Chop Recipe? Also Try:
Step By Step Process
Pork Chops with Tomato & Green Onion Relish
- Sprinkle the pork chops with salt, pepper, tarragon and garlic powder.
- Heat the olive oil and butter in a skillet over medium-high heat. Sear the chops on both sides until golden brown. Set the chops aside.
- Add the minced garlic to the pan and cook for 1 minute. Deglaze with the white wine.
- Add the chops back to the pan and cover with a lid. Cook for a few minute until the pork chops reach 145-F with a digital thermometer.
- Combine the diced tomatoes and green onions an a bowl.
- Top the chops with the diced tomato and green onion mixture and serve drizzled with the pan juice!
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.