Grilled Pork Chops with Fresh Tomato Compote
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. Juicy grilled pork chops topped with a vibrant fresh tomato compote that's bursting with basil and garlic is pure summer on a plate. Tomatoes are packed with lycopene, a powerful antioxidant that's great for your heart, and the best part? Everything comes from the farmers market and costs just a few dollars. The compote takes minutes to prepare while your chops cook, making this a totally doable meal even on busy nights.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, bone-in preferred)
- ¾ kgfresh tomatoes(diced into 1/2-inch pieces)
- 3garlic cloves(minced)
- 12fresh basil leaves(torn by hand)
- 2 tablespoonsbalsamic vinegar
- 4 tablespoonsolive oil(divided)
- ½ mediumred onion(finely diced)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 4fresh thyme sprigs
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Pat the pork chops dry with paper towels and season both sides generously with kosher salt and black pepper. Let them sit at room temperature for 15 minutes to allow seasoning to penetrate the meat.
Tip: Room temperature pork will cook more evenly on the grill than cold meat straight from the refrigerator.
- 2
Heat a grill or grill pan to medium-high heat (about 400°F). Lightly brush the grill grates with oil to prevent sticking.
Tip: Test the grill temperature by holding your hand 5 inches above the grates; you should feel intense heat after 3-4 seconds.
- 3
While the grill heats, prepare the tomato compote by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3 minutes until softened.
- 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant, then add the diced tomatoes. Stir occasionally and cook for 8-10 minutes until the tomatoes break down and release their juices.
Tip: The tomatoes will naturally soften and create a chunky sauce as the moisture evaporates.
- 5
Season the tomato compote with the balsamic vinegar and lemon juice. Remove from heat and gently fold in the torn basil leaves. Taste and adjust seasoning with additional salt and pepper if needed.
- 6
Place the pork chops on the hot grill and sear for 6-7 minutes on the first side without moving them, allowing a golden crust to form.
Tip: Resist the urge to flip or move the chops; undisturbed cooking creates the best crust and grill marks.
- 7
Flip the pork chops and place a thyme sprig on top of each one. Grill for another 5-7 minutes until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Tip: Pork is safe to eat at 145°F and will continue cooking slightly while resting, staying juicy and tender.
- 8
Transfer the grilled pork chops to a warm plate and drizzle with the remaining 2 tablespoons of olive oil. Let rest for 5 minutes before serving.
Tip: Resting allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
- 9
Divide the pork chops among serving plates and top each with a generous spoonful of the warm tomato compote. Serve immediately with your favorite side dishes.
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