I came up with this recipe when dreaming of Fall a couple of weeks ago. The morning air was cool with no humidity in sight. I tried said recipe and opted for a pizza night instead. If you spend your time and money on a recipe that goes awry, you deserve a pizza night. I can write you a doctor’s note if that’s what you need to convince your family. But again, who needs much convincing when pizza is for dinner. So I’m back at it, changing it up. Instead of a succulent loin, I’m using easy peasy boneless pork chops. Instead of smearing our sage compound butter all over the meat before cooking, we add a pat to each pork chop before they go into the oven. See, we all live and we learn. Thank you for accepting me.
Before my heart gets all pittery and pattery for signs of orange leaves and sweater weather, I wanted to send a nod to summer by using what’s left of the summer produce. Two things I know people are up to their knees in: peaches and tomatoes. Oh and squash. Tricky, tricky. Well, this tomato recipe is great for those tomatoes on their way out. You know, a little too soft to eat raw but not soft enough to consider the hungry bunnies anxiously waiting outside. We roast the tomatoes making their sweetness intensify and giving them a more satisfying texture. You could serve these guys with your summer squash or green beans. Also, these tomatoes make a simple and fresh tomato sauce for any lonely pasta.
Disclaimer: This post might feel super long but the amount of time it takes to make this recipe isn’t. I just got photo happy.
Our Summer meets Fall ingredient line up:
From Top Left to Right: Boneless, center cut pork chops, lemons, fresh sage, brown sugar, ground mustard, garlic powder, salt, butter, fresh thyme, olive oil, garlic, small tomatoes (these are heirloom but grape or cherry also work!), and balsamic vinegar.
We first make our compound butter so it can harden in the fridge. A compound butter is simply ingredients added to softened butter then is hardened in the fridge. Sage, butter, lemon juice blended. Roll it in plastic wrap and forget ’bout it…until you need it for the pork chops. I am using salted butter and will ALWAYS choose to do so. If you join me, keep that in mind as you season your pork. If unsalted butter is your thing, you might want to add a pinch more salt to the chops.
We season our tomatoes with olive oil, brown sugar, thyme, garlic, and balsamic vinegar
Our spice blend of salt, garlic powder, and ground mustard powder is rubbed onto the chops.
The pork chops are sauteed to get that golden color. Remember that sage butter? Slice it up and put onto the chops.
Then, to get even fancier, we slice our lemon and lay the slices on the pork. An easy step but a worthwhile step. Plus, look how cute those lemon slices look! Now time for the chops to get the oven treatment.
This is what our tomatoes look like when done. Do you see the glorious sauciness and tenderness? I thought maybe the addition of mozzarella would make these extra good but the good, honest truth is that they are perfect on their own.
Tomatoes represent Summer in such a bright and sweet way; while the pork chops are bringing in their Fall flavor with the sage butter. I love it when we can all come together.
Now, I’m going to give you a big tip and you might owe me your first born because of it (not really but maybe take some pics?). If you have leftovers, put the whole thing on a bed of pasta. Leftover makeover: pork and tomato edition. A dab of that butter never hurt anyone, either.
Happy dinner making!