Tomato-Basil Pork Chops and Snap Peas

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 1/4 tsp kosher salt, divided
  • 1 1/4 tsp black pepper, divided
  • 4 bone-in pork chops
  • 2 tbsp balsamic glaze
  • 8 oz. ball fresh mozzarella, torn
  • 1 cup fresh baby arugula
  • 1 lb. sugar snap peas, trimmed
  • 3 tbsp olive oil, divided
  • 3 plum tomatoes, diced
  • 2 tbsp chopped fresh basil
  • Garnish: chopped fresh basil, balsamic glaze

Directions

  1. eheat oven to 400.

  2. Sprinkle 1 1/2 tsp salt and 3/4 tsp pepper all over pork chops. Place on one side of a 17×12-inch rimmed baking sheet.

  3. Bake for 15 minutes. Brush balsamic glaze onto pork chops; sprinkle cheese and arugula on top. Increase oven temp to broil.

  4. In a large bowl, stir together peas, 1 tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Place on other side of pan.

  5. Broil for 5 minutes.

  6. In a small bowl, stir together tomatoes, basil, remaining 2 tbsp oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper; spoon onto pork. Garnish with basil and balsamic glaze.

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