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Crispy Baked Pork Chops with Tomato Jam

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Crispy Baked Pork Chops with Tomato Jam

I love being a food blogger for many reasons but I’ll be honest, one of the best reasons is getting lots of kitchen gadgets from cool companies. I was recently sent a huge package of Pampered Chef’s new products. This box was filled with so many amazing goodies like a ginger grater, barbecue corn & skewer rack, fruit & cheese cutter, bean slicer, fresh lasting lid system, garlic smash & paste, scoop and spread spoon, silicone prep bowls, tea infusion pitcher, microwave grips, boil over no more, single-serving pan, sweet basil rub, and a cookbook. How awesome is that?!? They also offered my readers a really HUGE GIVEAWAY! See details at the bottom of this recipe.

For this recipe, I used the cookbook (so many quick & easy recipes), the scoop & spread spoon (which I LOVE, LOVE, LOVE), silicone prep bowls (really flexible and great sizes), sweet basil rub (tastes so good), garlic smash & paste (worked really well), and fresh lasting lid system for the leftovers (these were so great and fit my glass dishes perfectly). Everything was easy to use and very convenient. I am looking forward to trying out the rest of the products soon. Thank you Pampered Chef!!

I found a recipe in the new Pampered Chef’s Cookbook that looked amazing. I adapted it to suit our tastes and to work with what I had on hand. The crispy pork turned out moist, tender, flavorful, and crispy while the tomato jam turned out to be sweet, tangy, and super delicious.  We all ABSOLUTELY LOVED how well the pork paired with the tomato jam. I served this meal with the Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta along with some rice and it was healthy, flavorful, and delicious.

Crispy Baked Pork Chops with Tomato Jam

How to Make Crispy Baked Pork Chops with Tomato Jam

Place the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt, and freshly cracked pepper, to taste. Cook on medium-low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.

While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.

Combine the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat the procedure with the remaining chops.

Crispy Baked Pork Chops with Tomato Jam

Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don’t skip this step – it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.

Place a meat thermometer into the thickest part of the pork chop then spray each chop with a bit of cooking spray. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork’s internal temperature reaches 145 degrees.

Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown.  Remove from the oven and let the meat rest for 5 minutes before serving.  Serve with tomato jam. Enjoy.

 

Crispy Baked Pork Chops with Tomato Jam

Crispy Baked Pork Chops with Tomato Jam

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Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Course: Main
Cuisine: American
Servings: 3 - 4

Equipment

Ingredients

Tomato Jam:

  • 1 tbsp olive oil
  • ½ sweet yellow onion diced
  • 6 cloves of garlic chopped
  • 1 pint of cherry tomatoes sliced in half
  • 3 tbsp red wine vinegar
  • 2 tbsp brown sugar
  • Sea salt and freshly cracked pepper to taste

Crispy Baked Pork Chops:

  • 1 egg
  • 1-2 tbsp milk
  • 1 cup of Italian seasoned panko crumbs
  • 1 tbsp Sweet Basil Rub
  • 3 boneless pork chops about an inch thick
  • Cooking spray

Instructions

  • Make the tomato jam by placing the olive oil into a small saucepan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally; add the minced garlic and cook, stirring constantly for 1 minute. Add the tomatoes, vinegar, brown sugar, and sea salt, and freshly cracked pepper, to taste. Cook on medium-low for 60 minutes, stirring often. Remove from the heat and blend it well using an immersion blender.
  • While the tomato jam is simmering, line a baking sheet with tin foil then place a wire rack on top.
  • Prepare the pork chops by combining the panko crumbs with the Sweet Basil Rub and mix until well combined. Mix the egg with the milk and whisk until thoroughly combined. Dip the pork chops into the egg mixture then place into the panko mixture, making sure to cover the entire chop with the panko mixture. Place the pork chop on the wire rack. Repeat the procedure with the remaining chops.
  • Place the baking sheet into the refrigerator for 30 minutes. Side Note: Don't skip this step--it helps the panko adhere to the pork. Remove from the refrigerator and let them sit a room temperature while you preheat the oven to 400 degrees.
  • Place a meat thermometer into the thickest part of the pork chop then spray each chop with a bit of cooking spray. Place the baking sheet into the oven and bake for 25-30 minutes, or until the pork's internal temperature reaches 145 degrees.
  • Turn the oven to broil and cook for a minute or two (watching very carefully) so the top crust gets golden brown. Remove from the oven and let the meat rest for 5 minutes before serving. Serve with tomato jam. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Side Note: I have been selected by The Pampered Chef to be an ambassador for their Spring Products. While I have received products in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.

GIVEAWAY: (Winner Announced – Giveaway Closed)

The generous people at Pampered Chef are offering one of my readers a big box filled with some of their newest products – valued at $265.00!  All you have to do to enter is leave a comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 14, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Pampered Chef.

Good luck!!!

 (Winner Announced – Giveaway Closed)

Pam

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606 Comments

  15. I love new pork recipes, I think the jam will really lighten this for spring! Too many people are scared away from the thought of bad dry pork chops badly prepared! Excited to try this this weekend!

    Reply

  16. I really enjoy your website…it appeals to the quick and easy side of me. I have dazzled my friends and relatives with the vegetable tian! They think I’m special…thanks!

    Reply

  19. LOVE your website! LOVE cooking! LOVE baking! And would LOVE to win this package!!!!!!

    Happy weekend all 🙂 🙂 🙂

    Reply

  33. I would love to win all of these wonderful products. I enjoy the few Pampered Chef items that I already own but haven’t bought anything new in awhile. I hope I win!!

    Reply

  37. A Pampered Chef gift certificate was the first Christmas gift from my mother-in-law. Off the bat I knew it was going to be a good relationship!

    Reply

  50. This tomato jam recipe has caught my attention … I have been wanting to make tomato jam ‘ have an envelope of pectin to make it ‘truly jammy’ … what do you think?

    What a giveaway, Pam! Put my name in the hat!

    Reply

  60. These look lovely. My husband will definitely like these, and I think even my most pickiest eater (daughter, 14) would dig them. Totally going to make these next week!

    Reply

  76. I love all your recipes. I always make them and they are a hit! Im following you and pampered chef on facebook and pinterest! Would love to try out these products!
    thanks!!

    Reply

  79. Pampered Chef was the first ever wedding gift I received and I have been a huge fan of their items ever since!

    Reply

  91. Love, love, love every recipe I’ve tried from your site! This one looks great. Anxious to try it this weekend 🙂

    Reply

  98. This looks absolutely delicious! Pork is not the most popular meat in the US but for someone like me with European background, it’s a necessity.

    Reply

  111. Oh, yeah!! I ‘like’ the Pampered Chef page on Facebook now, too!! 🙂
    GREAT GIVEAWAY!!! And I am amazed at the crumb on your pork chops here–wish I had the patience to bread things that beautifully!! 🙂

    Reply

  114. Wow! What a fabulous giveaway! Lucky you for all the freebies! I love your blog. Everything you make looks simply scrumptious. Thanks for the chance to win awesome Pampered Chef swag. 🙂

    Reply

  124. Finding the sweet basil rub might prove to be difficult, but this sounds pretty good. I’ll have to remember it the next time I make pork chops.

    Reply

  154. These look delicious!! However, I am making your White Bean and Ham soup tonight. Followed you on Twitter!

    Reply

  156. This recipe looks delicious! I’m always looking for new pork chop recipes =) Love the Pampered Chef giveaway too! They make great products, I especially love their stone baking ware.

    Reply

  180. Actually, I’ve never cooked pork before (was raised vegetarian and still working stuff out LOL) My friends gave me a gift pack of meat and there are 4 pork loins in it… I think I’ll try this recipe with them. Thanks for an awesome site! I always find it inspiring 🙂

    Reply

  185. I have a few favorite pampered chef products that I love…look forward to reading your comments! The pork chops look really good.

    Reply

  200. I just started following you on pintrest!

    But I’ve been coming to your blog for years and I already have several of your recipes pinned on my pintrest 🙂

    Reply