Pan-Seared Pork Chops with Parma Relish
RELISH
- ¼ cup chopped plum tomatoes
- ¼ cup chopped red onion
- 2 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, chopped
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Freshly milled black pepper to taste
- MARINADE
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- Two 10-ounce thick-cut pork chops
- Salt and freshly milled black pepper to taste
- 2 tablespoons vegetable oil chopped fresh flat-leaf parsley
- Fresh parmesan cheese curls for garnish
Instructions:
This relish is a perfect foil to the sweetness of the pork chop. It Is also tasty served atop a grilled chicken breast or New York strip steak.
- Toss the relish ingredients together in a small bowl. Set it aside.
- Whisk marinade mixture in a shallow baking dish.
- Place the pork chops in the marinade, turning to coat both sides, and set aside for 10 minutes. Now remove the chops from the marinade and drain of the excess. Salt and pepper the chops generously.
- Preheat a dry cast-iron skillet for 3 minutes over high heat. Add the vegetable oil and heat for 1 more minute. Place the chops in the hot oil and cook to medium-rare, 3 to 4 minutes per side, or to desired degree of doneness.
- Place the chops on a plate, top with relish,  chopped parsley, and Parmesan cheese curls. Serve at once.