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Pork Chops & Fresh Tomato Pan Sauce
with Zucchini Rice
40 MIN
2 Servings
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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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
600 Calories Or Less
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NutritionPER SERVING
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Calories590 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
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½ cup Long Grain White Rice
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2 cloves Garlic
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2 Scallions
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1 oz Tomato Chipotle Flavored Butter
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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4 oz Grape Tomatoes
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1 Zucchini
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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