Pork Chops with Stewed Tomatoes, Capers and Rosemary

Ingredients

• Rosemary

  Fresh

  1 tbsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pork sirloin (chops or roasts)

  Fresh, loin, boneless, separable lean and fat, raw

  1 ½ lb or 680g

• Pickle relish

  Sweet

  2 tbsp or 30g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Capers

  Canned

  2 tbsp, drained or 18g

Directions

1. Coarsely chop tomatoes in can with kitchen shears.
2. Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.
4. Add remaining tablespoon oil to skillet and saut garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

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