plump greenhouse tomatoes and bright citrus elevate this pork chop recipe, bringing sunshine to your winter days.

Serves 2

Ingredients

1 large tomato, cored and cut into 8 wedges
2 (1/2 inch thick) pork chops (~1 lb.)
salt
pepper
a sprinkling of garlic powder
sprig of thyme
~1 tbsp. neutral oil
1 blood or cara cara orange, 1 tsp. zest + 2 tbsps. juice
1 tbsp. dijon
1 tsp. white wine vinegar
1 tsp. maple syrup
1 tsp. fresh oregano, chopped
1/4 tsp. ground cumin
handful of cilantro, chopped

Instructions

Preheat oven to 400 F.

Salt and pepper pork chops. Set aside.

Place tomatoes in a small baking dish and season with salt, pepper, a sprinkling of garlic powder, and a sprig of thyme. Drizzle with a bit of neutral oil and roast for 30 minutes.

Heat a skillet (preferably cast iron) to medium heat and add about 1 tbsp. of neutral oil. Pan sear pork chops for 3-4 minutes per side until nicely browned. Transfer pork chops to the oven and cook for another 8-10 minutes, until the internal temperature reaches 150 F. Rest pork chops at room temperature for 5 minutes.

Zest blood orange into a mixing bowl. Cut the orange in half and squeeze about 2 tbsps. of juice into the mixing bowl as well. Whisk together with ingredients from dijon to cilantro.

Plate pork chops with roasted tomatoes and spoon vinaigrette over everything. Devour!