Parmesan-Crusted Pork Chops with Tomatoes
Ready in 30 minutes
Serves 4 people
Recipe adapted from Martha Stewart
2 large tomatoes, such as heirloom or beefsteak (about 12 ounces total), cut into 3/4-inch-thick rounds
12 ounces baby bell peppers, halved if large (or 2 large peppers cut in large chunks)
1/4 teaspoon red-pepper flakes, plus more for serving
2 tablespoons red-wine vinegar
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground pepper
4 Pine View Farms bone-in pork chops (each 1-inch-thick), room temperature
1/4 cup panko breadcrumbs
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
Chopped fresh parsley leaves, for serving
- Preheat broiler with a rack in upper third. Gently squeeze some of tomatoes to release juices; toss with bell peppers, red-pepper flakes, vinegar, and 3 tablespoons oil; season with salt and pepper. Arrange mixture in an even layer on a rimmed baking sheet. Drizzle chops with oil, season, and place atop tomato-pepper mixture. Broil 4 minutes. Flip chops and continue broiling until browned in places and a thermometer inserted into thickest parts (not touching bones) registers 140°F, about 6-10 minutes more.
- Meanwhile, in a small bowl, stir together panko, cheese, and remaining 1 tablespoon oil; season. Sprinkle panko mixture evenly over chops. Return to oven and broil until crisp and golden, about 1 minute. Serve, sprinkled with parsley and more red-pepper flakes.