Pork Chops & Fresh Tomato Pan Sauce with Zucchini Rice
600 Calories or Less

Pork Chops & Fresh Tomato Pan Sauce

with Zucchini Rice

40 MIN
2 Servings
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    From the Test Kitchen

    Here, we’re making a vibrant tomato pan sauce to top simply seared pork by cooking fresh tomatoes with smoky tomato-chipotle butter and garlic in the pork's fond. It’s perfect for serving alongside a hearty bed of rice studded with bites of sautéed zucchini.
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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
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    ingredients
    Pork Chops & Fresh Tomato Pan Sauce with Zucchini Rice
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Long Grain White Rice
    • 2 cloves Garlic
    • 2 Scallions
    • 1 oz Tomato Chipotle Flavored Butter
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 4 oz Grape Tomatoes
    • 1 Zucchini
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

    Cook the zucchini
    3 Cook the zucchini

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice. Stir to combine. Cover to keep warm. Wipe out the pan.

    Cook the pork
    4 Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Make the tomato pan sauce
    5 Make the tomato pan sauce

    To the pan of reserved fond, add the halved tomatoes and chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until slightly softened and beginning to break down. Add ¼ cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    Slice the pork & serve your dish
    6 Slice the pork & serve your dish

    Slice the rested pork crosswise. Serve the sliced pork with the finished rice. Top with the tomato pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic.

    Prepare the ingredients
    Cook the zucchini
    3 Cook the zucchini

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Transfer to the pot of cooked rice. Stir to combine. Cover to keep warm. Wipe out the pan.

    4 Cook the pork

    Pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the pork
    Make the tomato pan sauce
    5 Make the tomato pan sauce

    To the pan of reserved fond, add the halved tomatoes and chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently and pressing down on the tomatoes with the back of a spoon, 2 to 3 minutes, or until slightly softened and beginning to break down. Add ¼ cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    6 Slice the pork & serve your dish

    Slice the rested pork crosswise. Serve the sliced pork with the finished rice. Top with the tomato pan sauce. Garnish with the sliced green tops of the scallions. Enjoy!

    Slice the pork & serve your dish
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