Pork Chops with Roasted Roma Tomatoes

This makes for a delicious weeknight dinner. The 'deconstructed' guacamole freshens it up perfectly!

19th April 2016

Recipe by Andrew

Photography & words by Sophie

This was such a fun recipe to make! The ‘deconstructed’ guacamole idea came to dad first and I absolutely loved the sound of it and it turned out even more delicious then what we originally thought it would. The chilli roasted tomatoes take the flavours to the next level!

We served it alongside some beautiful paprika rubbed pork chops and it was divine. It would also be amazing with some spicy grilled chicken & rice! Enjoy this for a lovely weeknight dinner at home or for a special lunch when entertaining friends!

Pork Chops with Roasted Roma Tomatoes This makes for a delicious weeknight dinner. The 'deconstructed' guacamole freshens it up perfectly! Serves 4 https://www.whattocook.com.au/wp-content/uploads/2016/04/Grilled-Pork-Chops-with-Roasted-Tomato-Guacamole-What-To-Cook-17-1400x784.jpg Ingredients: 4 pork chops, at room temperature Sea salt Pinch of smokey paprika 6 Roma tomatoes, halved Sea salt Chilli flakes Extra virgin olive oil 1 avocado, cubed 1 red onion, sliced 1 habanero chilli, diced Coriander leaves Limes, to serve Sea salt & cracked pepper, to season Instructions:
  1. Heat oven to 180c. Sprinkle the tomatoes with salt & chilli fakes. Drizzle with olive oil, then roast on a lined baking tray 20 minutes.

  2. Pre-heat a griddle to a high heat then render the fat on each chop for 2-3 minutes.

    Sprinkle the chops with sea salt & paprika. Place the chops on the preheated griddle & cook on one side for 5 minutes. Turn over and cook for a further 3 minutes then remove and rest.

  3. Plate up the roast tomatoes, avocado, onion & chilli. Garnish with coriander. Serve it up with the pork chops & some limes. So deeelicious!

Step-by-Step

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Serves: 4

 

Ingredients

4 pork chops, at room temperature
Sea salt
Pinch of smokey paprika

6 Roma tomatoes, halved
Sea salt
Chilli flakes
Extra virgin olive oil

1 avocado, cubed
1 red onion, sliced
1 habanero chilli, diced
Coriander leaves
Limes, to serve

Sea salt & cracked pepper, to season


Method

  1. Heat oven to 180c. Sprinkle the tomatoes with salt & chilli fakes. Drizzle with olive oil, then roast on a lined baking tray 20 minutes.

  2. Pre-heat a griddle to a high heat then render the fat on each chop for 2-3 minutes.

    Sprinkle the chops with sea salt & paprika. Place the chops on the preheated griddle & cook on one side for 5 minutes. Turn over and cook for a further 3 minutes then remove and rest.

  3. Plate up the roast tomatoes, avocado, onion & chilli. Garnish with coriander. Serve it up with the pork chops & some limes. So deeelicious!

 
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