Pork Chops & Yellow Tomato Sauce with Roasted Potatoes & Broccoli

Pork Chops & Yellow Tomato Sauce

with Roasted Potatoes & Broccoli

30 MIN
4 Servings
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From the Test Kitchen

Here, the key to making our pork chops shine is a simple sauce of yellow tomatoes, roasted piquillo peppers, and fresh oregano. The bright, tangy-sweet sauce complements sides of roasted Yukon Gold potatoes and broccoli, which go into the oven at the same time for easy cooking.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Pork Chops & Yellow Tomato Sauce with Roasted Potatoes & Broccoli
Title
time-saving
tips & techniques
Yellow Tomatoes
Oregano
Pecorino Cheese
Broccoli
Yukon Gold Potatoes
Garlic
Piquillo Peppers
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

Prepare & roast the broccoli:
2 Prepare & roast the broccoli:

While the potatoes roast, cut off and discard the bottom 1/2 inch of the broccoli stem. Cut the broccoli into small pieces. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the vegetables roast, roughly chop the peppers. Peel and roughly chop the garlic. Drain the tomatoes; place in a bowl. Gently break apart with your hands. Grate the cheese on the small side of a box grater. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves.

Cook the pork chops:
4 Cook the pork chops:

While the vegetables continue to roast, pat the pork chops dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and let rest for at least 5 minutes.

Make the tomato sauce:
5 Make the tomato sauce:

While the pork chops cook, in a small saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and as much of the oregano as you’d like; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the rested pork chops, roasted potatoes, and roasted broccoli among 4 dishes. Top the pork chops with the tomato sauce. Garnish the broccoli and potatoes with the cheese. Enjoy!

Tips from Home Chefs

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Pork Chops & Yellow Tomato Sauce

Prepare & roast the potatoes:
How To: Dice a Potato
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

2 Prepare & roast the broccoli:

While the potatoes roast, cut off and discard the bottom 1/2 inch of the broccoli stem. Cut the broccoli into small pieces. Place on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Set aside in a warm place.

Prepare & roast the broccoli:
Prepare the remaining ingredients:
How To: Peel Garlic
3 Prepare the remaining ingredients:

While the vegetables roast, roughly chop the peppers. Peel and roughly chop the garlic. Drain the tomatoes; place in a bowl. Gently break apart with your hands. Grate the cheese on the small side of a box grater. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves.

4 Cook the pork chops:

While the vegetables continue to roast, pat the pork chops dry with paper towels. Season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork chops and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and let rest for at least 5 minutes.

Cook the pork chops:
Make the tomato sauce:
5 Make the tomato sauce:

While the pork chops cook, in a small saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers and garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and as much of the oregano as you’d like; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened. Turn off the heat. Season with salt and pepper to taste.

6 Serve your dish:

Divide the rested pork chops, roasted potatoes, and roasted broccoli among 4 dishes. Top the pork chops with the tomato sauce. Garnish the broccoli and potatoes with the cheese. Enjoy!

Serve your dish:
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