Roasted Pork with Tomato and Herb Pan Sauce

Instructions

1. 1

   Pat the pork chops dry with paper towels and season both sides generously with sea salt and black pepper. Allow them to sit at room temperature for 10 minutes.

   Tip: Room temperature meat cooks more evenly and develops a better crust.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the pork chops in the pan and sear for 5-6 minutes per side until golden brown. Transfer to a plate and set aside.

   Tip: Don't move the chops while searing—let them develop a golden crust undisturbed.

3. 3

   In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced red onion for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

   Tip: Keep the heat at medium to prevent the garlic from burning.

4. 4

   Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, chicken broth, oregano, and thyme. Mix well to combine all ingredients.

   Tip: Tomato paste should be slightly caramelized for deeper flavor.

5. 5

   Return the seared pork chops to the skillet, nestling them into the tomato sauce. Reduce heat to medium-low and simmer uncovered for 12-15 minutes until the pork reaches an internal temperature of 145°F.

   Tip: Use a meat thermometer to ensure perfect doneness without overcooking.

6. 6

   Remove from heat and drizzle the balsamic vinegar over the dish. Scatter the fresh basil over the top and gently stir to distribute.

   Tip: Add basil at the end to preserve its bright, fresh flavor.

7. 7

   Let the dish rest for 2 minutes before serving. Spoon the tomato sauce over each pork chop and serve hot with crusty bread or rice to soak up the sauce.

   Tip: The resting period allows the meat to retain its juices for maximum tenderness.