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| Courtesy of Cooking Light |
Ingredients
1 medium-size green tomato, cut crosswise into 1/4-inch-thick slices
2 (6-oz.) bone-in center-cut pork chops (about 1 inch thick)
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 large ripe mango, cut into 1/2-inch cubes (about 3/4 cup)
1/2 cup fresh corn kernels (from 1 small ear)
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon white distilled vinegar
1/2 teaspoon chopped fresh thyme
Instructions
Heat a grill pan over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly.
Season pork chops on both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat; transfer to a plate, and cover loosely to keep warm.
Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl.
To serve, place 1 pork chop and 3/4 cup relish with juices on each of 2 plates.
Recipe Tips
Call on your grill and farmers market bounty to make summer dinners simple.
Makes 2 Servings (serving size: 1 pork chop and 3/4 cup relish)
353 calories
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Steam cauliflower until crisp-tender. Toss with 1 tablespoon butter, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Makes 2 servings
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