Transform your weeknight dinners with these incredibly juicy Pork Chops, elevated by a vibrant and quick-to-prepare Tomato & Green Onion Relish. This one-skillet marvel is not only a speedy solution for busy evenings but also a dish elegant enough to impress your dinner guests. Get ready to savor tender, flavorful pork that practically melts in your mouth, perfectly complemented by the fresh, zesty relish.
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Cooking at home should be a delightful experience, not a chore. That’s precisely why this skillet pork chop recipe is a game-changer. It promises minimal cleanup thanks to its one-pan nature and delivers maximum flavor with surprising ease. Imagine succulent pork, pan-seared to perfection, then simmered in a rich, aromatic sauce, all crowned with a bright, herbaceous relish. This dish is designed for those who appreciate gourmet taste without spending hours in the kitchen, making it an ideal choice for a healthy, quick, and satisfying meal any day of the week.
Are you ready to unlock the secrets to perfectly cooked, juicy pork chops and a relish that brings a burst of fresh flavor? Let’s dive into creating this exceptional meal that will have everyone asking for seconds!
The Essential Ingredients for Perfect Skillet Pork Chops
Crafting these delectable pork chops with tomato and green onion relish requires a few simple yet powerful ingredients that come together to create a symphony of flavors. Each component plays a crucial role in delivering a dish that is both comforting and sophisticated.
- Boneless Pork Chops: For this quick-cooking recipe, I highly recommend using boneless pork loin chops, ideally about 1 to 1.5 inches thick. Their uniform thickness ensures even cooking and keeps them incredibly juicy. While bone-in chops can certainly be used, they will require a slightly longer cooking time, especially near the bone, and may not cook as evenly in a fast skillet preparation. Look for good quality, lean chops for the best results.
- Tomato: Any variety of ripe tomatoes will work beautifully here. Diced Roma tomatoes provide a good balance of flesh and juiciness, while cherry or grape tomatoes sliced in half add a delightful pop of sweetness and vibrant color. The acidity and freshness of the tomato are key to balancing the richness of the pork and the pan sauce, creating the invigorating relish.
- Green Onion: Also known as scallions, sliced green onions bring a mild, slightly pungent, and fresh onion flavor to the relish. They add a crisp texture and a beautiful green garnish that brightens the entire dish, both visually and in terms of taste.
- Tarragon: This herb is the secret weapon in this recipe. Dried tarragon has a distinctive flavor profile often described as anise-like with hints of vanilla and mint. It pairs exceptionally well with pork and poultry, imparting an elegant, aromatic depth that elevates the entire dish from simple to extraordinary. Do not skip this ingredient!
- Garlic Powder: A staple in many kitchens, garlic powder offers a consistent and well-distributed garlic flavor to season the pork chops. It adheres easily and ensures every bite of pork is infused with a savory note.
- Dry White Wine: A dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, is used to deglaze the pan and form the base of the flavorful sauce. Its acidity helps scrape up all the delicious browned bits from the skillet, adding complexity and depth. If you prefer not to cook with wine, chicken or vegetable stock makes an excellent non-alcoholic substitute.
- Fresh Garlic: Minced fresh garlic, added to the pan after searing, provides a more pungent and aromatic layer of flavor to the pan sauce, complementing the garlic powder on the chops.
- Butter: Used in combination with olive oil, butter contributes to a beautiful golden crust on the pork chops and adds a rich, nutty flavor to the pan sauce.
- Olive Oil: Essential for searing, olive oil helps achieve a perfect golden-brown crust on the pork chops and adds a touch of fruity flavor. Its higher smoke point compared to butter also prevents burning during the initial high-heat searing.
- Salt & Pepper: Simple sea salt and freshly ground black pepper are fundamental seasonings that enhance all the other flavors in the dish. Adjust to your personal preference.
Crafting Your Delicious Pork Chops with Tomato & Green Onion Relish: A Step-by-Step Guide
Get ready to cook a meal that’s as impressive as it is straightforward. Follow these steps for tender, juicy pork chops bursting with flavor.
For precise measurements and a printable version, please scroll down to the complete recipe card.
Step 1: Season the Pork Chops for Maximum Flavor. Begin by preparing your boneless pork chops. It’s crucial to pat them thoroughly dry with paper towels; this step helps achieve a superior sear and a beautiful crust. Once dry, generously sprinkle both sides of each pork chop with garlic powder, a good pinch of salt, freshly ground black pepper, and the star herb – dried tarragon. Ensure an even coating on all surfaces so every bite is infused with these aromatic seasonings.
Step 2: Achieve a Perfect Golden Sear. Place a large, heavy-bottomed skillet over medium-high heat. Add the butter and olive oil to the pan. Allow the butter to melt and sizzle, indicating the pan is hot enough for searing. Carefully place the seasoned pork chops into the hot pan, being mindful not to overcrowd the skillet. If necessary, work in batches to ensure each chop gets a good sear. Sear on both sides for approximately 2-3 minutes per side, or until a beautiful golden-brown crust develops. This initial sear is vital for locking in juices and building rich flavor. Once seared, remove the chops from the pan and set them aside on a clean plate.
Step 3: Build the Flavorful Pan Sauce. With the pork chops set aside, you’ll have a hot pan filled with delicious browned bits (fond) from searing. Reduce the heat to medium. Add the minced fresh garlic to the pan and sauté for just 1 minute until it becomes fragrant. Be careful not to burn it! Immediately after, pour in the dry white wine. Use a wooden spoon or spatula to vigorously scrape up all those flavorful browned bits from the bottom of the pan – this process is called deglazing and is crucial for creating a rich, complex sauce. Allow the wine to simmer gently until it reduces by half, concentrating its flavors.
Step 4: Gentle Simmering for Juiciness. Carefully return the seared pork chops to the pan, nestling them into the simmering wine and garlic sauce. Cover the pan with a lid and reduce the heat to low. Allow the chops to gently simmer for a few minutes. The key here is to cook them until they reach an internal temperature of 145°F (63°C), measured with a reliable digital meat thermometer. Cooking pork to this temperature ensures it remains incredibly tender and juicy, avoiding the dry, overcooked texture often associated with pork chops. Once they reach temperature, remove the pan from the heat and let the chops rest, covered, for 3-5 minutes. This allows the juices to redistribute throughout the meat, resulting in even more succulent pork.
Step 5: The Fresh Tomato & Green Onion Relish and Serving. While your pork chops are resting, quickly prepare the fresh relish. In a small bowl, combine the diced tomatoes and thinly sliced green onions. This vibrant mix adds a burst of freshness and color that beautifully contrasts with the rich pork. Once the resting period is complete, remove the lid from the pan. Generously top each cooked pork chop with the freshly prepared tomato and green onion relish. Drizzle any remaining flavorful pan juices over the chops before serving immediately. Enjoy this delightful combination of tender pork, savory sauce, and bright, fresh relish!
Choosing the Best Pork Chops for This One-Skillet Recipe
The type of pork chop you select can significantly impact the success of this quick and easy skillet recipe. For optimal results, aim for quality and an understanding of how different cuts behave.
- Boneless Pork Loin Chops: These are my absolute favorite for this dish. They are lean, quick to cook, and when prepared correctly, remain wonderfully juicy. Look for chops that are at least 1-inch thick, and ideally 1.5 inches. Thicker chops are more forgiving and less prone to drying out. Their consistent shape allows for even searing and cooking in the pan.
- Bone-In Pork Chops: While boneless chops are preferred for their speed, you can certainly use bone-in chops like rib chops or loin chops. Just be aware that the bone conducts heat differently, meaning areas near the bone may take a bit longer to reach the desired internal temperature. You’ll need to extend the simmering time slightly and use your digital thermometer to check doneness closest to the bone without touching it. This might also mean the rest of the chop could slightly overcook, emphasizing why boneless is often easier for this specific recipe.
- Pork Sirloin Chops or Shoulder Chops: These cuts are typically tougher and have more connective tissue, making them better suited for slower cooking methods like braising or stewing. They might become chewy if pan-seared and simmered quickly, so I recommend sticking to loin or rib chops for this recipe.
Regardless of the cut, always aim for fresh, good quality pork. The better the starting ingredient, the better your final dish will taste.
Chef Jenn’s Expert Tips for Unforgettable Skillet Pork Chops
Achieving perfectly tender and juicy pork chops is an art, but with a few insider tricks, you can master it every time. Here are Chef Jenn’s top tips to make your Pork Chops with Tomato & Green Onion Relish truly exceptional:
- Proper Pork Prep is Key: Always wash your pork chops under cold running water and then pat them thoroughly dry with paper towels. Patting them dry is crucial for achieving that beautiful, crisp golden-brown sear that locks in flavor. Additionally, if you’re using bone-in chops, a quick rinse can help remove any potential tiny bone chips that might be present from butchering.
- Combatting Dryness – The Boneless Chop Challenge: Boneless pork chops are leaner and notoriously prone to drying out if overcooked. To prevent this, start with chops that are at least 1 to 1.5 inches thick. Thicker chops offer a larger window for achieving perfect doneness. Most importantly, rely on a digital meat thermometer. Cook the chops to an internal temperature of 145°F (63°C) and then let them rest for 3-5 minutes off the heat. This resting period allows the juices to redistribute, ensuring every bite is moist and tender.
- No White Wine? No Problem! While dry white wine adds a wonderful layer of complexity and acidity to the pan sauce, it’s not strictly essential. If you prefer to avoid alcohol or simply don’t have wine on hand, a good quality chicken or vegetable stock makes an excellent substitute. You’ll still achieve a rich, savory pan sauce, though it might lack a subtle fruity note that wine provides.
- Making it Dairy-Free: The combination of butter and olive oil for searing offers a fantastic flavor and crust. However, if you’re aiming for a dairy-free pork chop recipe, simply omit the butter and use only olive oil. Ensure you use enough oil to coat the bottom of the pan and achieve a good sear. The flavor profile will shift slightly, but the dish will remain incredibly delicious.
- Tomato Variety Exploration: The beauty of the tomato relish is its versatility. Feel free to use your favorite type of ripe tomato. Cherry or grape tomatoes, sliced in half, offer a sweeter burst and beautiful color. Diced Roma tomatoes provide a firmer texture, while a good heirloom tomato, roughly chopped, will deliver incredible fresh flavor. Experiment to find what you love best!
- The Unmistakable Charm of Dried Tarragon: Seriously, do not skip the dried tarragon in this recipe! It’s more than just an herb; it’s a foundational flavor that gives this dish its unique, sophisticated character. Its distinct anise-like aroma and subtle sweet notes are what truly make these pork chops sing and distinguish them from other pork recipes. If you only have fresh tarragon, use about twice the amount called for dried, as fresh herbs are less concentrated in flavor.
Perfect Pairings: What To Serve With Your Boneless Pork Chops with Tomato & Tarragon
These flavorful pork chops are a star on their own, but pairing them with the right side dishes can elevate your meal to a truly memorable experience. Simple, complementary sides are often the best choice to let the pork and its vibrant relish shine.
- Creamy Spinach Orzo: This delightful pasta dish, often prepared with a hint of Parmesan and fresh tomatoes, creates a wonderfully comforting and balanced meal alongside the pork. The creamy texture and subtle flavors of the orzo beautifully soak up the pan juices from the chops. Add a vibrant green vegetable like perfectly steamed broccoli or crisp asparagus for a complete and nutritious plate.
- Fluffy Couscous and a Crisp Green Salad: For a lighter and quicker option, serve your pork chops with light and fluffy couscous. Couscous is excellent at absorbing all the delicious pan juices, ensuring no flavor goes to waste. A simple green salad with a light vinaigrette adds a refreshing crunch and a touch of freshness, creating a well-rounded and satisfying meal.
- Creamy Mashed Potatoes and Sautéed Peppers: Indulge in classic comfort by pairing your chops with a generous serving of creamy mashed potatoes. The potatoes provide a rich, smooth canvas for the savory pan sauce. Complement this with colorful sautéed bell peppers, which add a sweet, smoky element and a contrasting texture.
- Spicy Peri Peri Fries: If you’re looking to add a kick to your meal, these Peri Peri Fries make a fantastic and fun accompaniment. Their spicy, zesty flavor profile offers an exciting contrast to the savory pork and fresh relish, making for a dynamic dining experience.
- Sweet Endings: No meal is truly complete without a delightful dessert. Consider this decadent Chocolate Monkey Bread for a warm, gooey treat, or these delightful Peaches and Cream Cookies for a lighter, fruity finish. Both provide a perfect sweet contrast to your savory main course.
Storing and Reheating Your Flavorful Pork Chops
This easy pork recipe is so delicious, you might not have many leftovers! But if you do, here’s how to properly store and reheat them to enjoy again.
For best quality, transfer any leftover pork chops and the relish into an airtight container. Store this in the refrigerator for up to 3-4 days. The flavors often meld and deepen slightly overnight, making for an equally delightful meal the next day.
If you’ve made a larger batch, you can also freeze the leftovers. Place the cooled pork chops and relish in a freezer-safe container or a heavy-duty freezer bag, ensuring as much air as possible is removed. Freeze for up to three months. To thaw, simply transfer the container to the refrigerator overnight. While freezing and thawing can sometimes slightly alter the texture of the pork, it will still be perfectly safe and tasty to eat.
When reheating, gently warm the chops to prevent them from drying out. For refrigerator leftovers, a quick reheat in a covered skillet over low heat with a tablespoon of water or broth will work well. You can also warm them in the microwave in short bursts, stirring the sauce around the chops, or in a preheated oven at 300°F (150°C) until just warmed through. For frozen and thawed chops, use the oven or skillet method, adding a little extra moisture if needed. Remember, the goal is to warm them without further cooking the pork, ensuring they stay as juicy as possible.
The cooking time for boneless pork chops largely depends on their thickness and the heat of your skillet. For juicy results, it’s crucial to cook them to a safe internal temperature without overcooking. The USDA recommends cooking pork to at least 145°F (63°C), followed by a 3-minute rest. I personally prefer to pull mine off the heat once they reach 145°F, as there will be some carry-over cooking during the resting period. Always use a reliable digital meat thermometer inserted into the thickest part of the chop (avoiding the bone if using bone-in) to ensure perfect doneness every time. For a 1-inch thick chop, searing for 2-3 minutes per side and then simmering for another 3-5 minutes, as in this recipe, is usually sufficient.
Absolutely! Boneless pork chops, particularly loin chops, are an excellent source of lean protein. They are relatively low in fat compared to other cuts of pork and red meats, making them a nutritious choice for a balanced diet. This easy pork recipe is also naturally low in carbohydrates, thanks to the fresh vegetable relish and the absence of heavy sauces, making it a great option for low-fat, low-carb, or even ketogenic diets. Pork also provides essential vitamins and minerals like B vitamins, zinc, and selenium.
Tarragon (Artemisia dracunculus) is a beloved culinary herb known for its unique and sophisticated flavor profile. It’s often described as having an aromatic, slightly bittersweet taste with pronounced notes of anise or licorice, along with hints of vanilla and pepper. There are two main varieties: French tarragon, which is highly aromatic and the most common culinary type, and Russian tarragon, which is less flavorful. In cooking, tarragon pairs exceptionally well with poultry, fish, eggs, and, as you’ve discovered in this recipe, pork! It’s a staple in classic French cuisine, particularly in sauces like Béarnaise. Its distinct flavor adds an elegant touch that can transform a simple dish into something truly special.
Explore More Delicious One-Skillet & Easy Recipes
If you loved the simplicity and flavor of these Skillet Pork Chops, you’re in for a treat! Here are a few more easy-to-make recipes that deliver big on taste with minimal fuss, perfect for your busy lifestyle:
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Pork Chops with Tomato & Green Onion Relish
Equipment
- Digital Thermometer
- Large Skillet (preferably cast iron or heavy-bottomed)
- Cutting Board & Sharp Knife
Ingredients
- 1 lb boneless pork chops (about 4 chops, 1 to 1.5 inches thick)
- 1 tbsp garlic powder
- 2 tbsp dried tarragon
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (freshly ground recommended)
- 1 tbsp butter (unsalted preferred)
- 1 tbsp olive oil (extra virgin)
- 1/2 cup dry white wine (e.g., Chardonnay, Sauvignon Blanc, or chicken/vegetable stock)
- 1 cup tomatoes (diced; Roma, cherry, or your favorite)
- 1/2 cup green onion (thinly sliced)
- 2 cloves garlic (minced fresh)
Instructions
- Season the Pork Chops: Pat the boneless pork chops dry with paper towels. Generously sprinkle both sides with garlic powder, salt, pepper, and dried tarragon, ensuring an even coating.
- Sear for Flavor: Heat the olive oil and butter in a large, heavy-bottomed skillet over medium-high heat until sizzling. Add the seasoned pork chops and sear for 2-3 minutes per side until golden brown. Remove chops and set aside.
- Build the Pan Sauce: Reduce heat to medium. Add the minced fresh garlic to the pan and cook for 1 minute until fragrant. Pour in the dry white wine (or stock) and deglaze the pan by scraping up any browned bits from the bottom. Simmer until the liquid reduces by half.
- Finish Cooking to Perfection: Return the seared pork chops to the skillet, nestling them into the simmering sauce. Cover the pan with a lid and reduce the heat to low. Cook for a few more minutes, allowing the chops to gently simmer until they reach an internal temperature of 145°F (63°C) when measured with a digital meat thermometer. Remove from heat and let rest, covered, for 3-5 minutes.
- Prepare the Fresh Relish: While the chops are resting, combine the diced tomatoes and sliced green onions in a small bowl.
- Serve and Enjoy: Once the pork chops are cooked and rested, remove the lid. Generously top each chop with the fresh tomato and green onion relish. Drizzle any remaining pan juices over the chops and serve immediately with your chosen side dishes.
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.