I hope you all had a wonderful weekend with your families and friends. Colin and I had such a wonderful Easter weekend. We saw one of our best friends, and we got to see my brother and my sister in law (which I don’t get the opportunity to see often). I truly enjoyed having people I love over for nice dinner parties. We got the chance to chat, laugh and eat some good food (which I of course prepared) 🙂
I couldn’t be happier right now. I’m in such a good place in my life and I’m enjoying every single moment of it. And I will, even more so, this summer in our new home! ( I truly enjoy my outdoor space and cannot wait for the warmer season to be in full motion).
Now for the recipe. This is again a very simple recipe (why make things complicated right?). This recipe is quick and very tasty. I made it with pork chops, but it also works with chicken breasts if you don’t eat pork.
I used a homemade basil tomato sauce (you can find the recipe here), but nothing wrong with using your own recipe or even a good quality store bought jar of sauce. You can also replace the Italian Roma tomatoes with cherry tomatoes if you prefer. Again, cooking does not need to be rigid, you can replace ingredients and add in your own touch.
- 4 to 6 pork chops
- 4 tbsp of olive oil
- 1 cup of basil tomato sauce (recipe here)
- 6 Italian Roma tomatoes (sliced in half)
- 3 cloves of garlic (minced)
- 1 tsp of herbs de provence
- 1/2 tsp of dry parsley
- Salt and pepper to taste
- Fresh basil to garnish
- Salt and pepper the pork chops to taste on both sides.
- In a large skillet heat up the 2 tbsp of olive oil.
- On high heat, brown the pork chops on both sides (about 3 minutes on each side).
- Transfer to an oven safe dish.
- Spoon the basil tomato sauce on top of the pork chops.
- Bake in a preheated oven at 375 F for about 20 minutes.
- Cut the Roma Italian tomatoes in half and place in a bowl.
- Add to the tomatoes, 2tbsp of olive oil, 1 tsp of herbs de provence, the garlic and the parsley.
- Toss to coat the tomatoes with the oil, spices and garlic.
- Transfer onto a cookie sheet.
- Salt and pepper to taste.
- Place the cookie sheet in the oven for the last 15 minutes of the pork chops’ cooking time.
- Serve the pork chops on a plate, adding on top a few pieces of the roasted tomatoes.
- Serve with my Oven Baked Basil french fries (recipe here).