Balsamic Pork and Tomatoes

Balsamic Pork and Tomatoes

Yield: Serves 4
Cooking Time: 25 minutes
Preparation Time: 15 minutes


  • Pinch salt
  • 2 tsp (10 mL) extra virgin olive oil
  • 1 cup (250 mL) peeled pearl onions
  • 1 pint grape tomatoes
  • 4 cloves garlic, thinly sliced
  • 1/4 cup (60 mL) aged balsamic vinegar
  • 2 tbsp (30 mL) chopped fresh basil or parsley

Cooking Instructions

  1. Sprinkle both sides of pork chops with 1/2 tsp (2 mL) of the seasoning, pepper and salt.
  2. In large nonstick skillet, heat 1 tsp (5 mL) of the oil over medium high heat and brown pork chops on both sides. Place in baking dish large enough to fit them.
  3. Return skillet to medium high heat and add remaining oil. Cook pearl onions, stirring for about 2 minutes or until starting to brown. Add tomatoes and remaining Italian seasoning and cook for 2 minutes. Scrape into baking dish. Drizzle vinegar over top and roast in 425 F (220 C) oven for about 15 minutes or until hint of pink remains in pork. Sprinkle with basil before serving.

Tip: To help peel the pearl onions, place them in a bowl and pour boiling water over them and let them stand for about 5 minutes before trying to peel them. The skins should just pull right off.

Nutritional Information

Per 1 person serving

Calories: 242.7
Fat: 13.1 g
Saturated: 4.3 g
Monounsaturated: 6.6 g
Polyunsaturated: 1.0 g
Cholesterol: 67.2 mg
Sodium: 126.4 mg
Carbohydrate: 6.3 g
Fibre: 1.1 g
Protein: 24.3 g

Posted on March 9th, in Pork. Comments Off on Balsamic Pork and Tomatoes

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