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!
Ingredients
- Boneless pork chops – I prefer thick-cut chops (1 to 1½ inches) so they stay juicy. Thin chops dry out too quickly. You can use bone-in, but they’ll take a bit longer to cook.
- Tomato – Any kind will work. Roma tomatoes have less water and hold their shape better in the relish. Cherry or grape tomatoes work too—just halve them.
- Green onion – Also called scallions. Use both white and green parts.
- Tarragon – Fresh tarragon has the best anise-like flavor. Dried tarragon works but use half the amount—it’s more concentrated.
- Garlic powder – Not garlic salt, or the pork chops will be too salty.
- Dry white wine – Use a dry wine like Chardonnay. I keep a cheap bottle on hand in the fridge just for cooking.
- Fresh garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
- Butter – I cook with salted butter. Unsalted butter works if you add a pinch of extra salt.
- Olive oil – Use regular olive oil, not extra virgin. Extra virgin can taste bitter at high heat.
How To Make Pork Chops with Tomato & Green Onion Relish
Scroll down for the full recipe card with exact measurements and printable instructions.
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 browned. 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
- 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!
Make It A Meal
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.
Pork Chops with Tomato & Green Onion Relish
Add Preferred SourceEquipment
Ingredients
- 1 lb boneless pork chops 4 chops
- 1 tbsp garlic powder
- 2 tbsp dried tarragon
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup white wine
- 1 cup tomatoes diced
- 1/2 cup green onion diced
- 2 cloves garlic minced
Instructions
- 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!
Nutrition
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.
