| | |

Crispy Baked Pork Chops with Tomato Jam

Comments 606 Comments
Jump to Recipe Print Recipe

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

Print Recipe Pin Recipe Rate Recipe
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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




606 Comments

  1. Pam,
    I liked your blog on Facebook and am not following you on Pinterest. I love this blog! I get so many great recipes from here.

    Reply

  9. Made this recipe tonight and my kiddos, 4 and 6 loved the pork chops. A definite keeper to be added to our weekly dinner night recipe box.

    Reply

  32. Great giveaway and yummy looking recipe! We do a baked panko chicken at our house quite often but have never mixed panko and pork!

    Reply

  44. We love pork chops so I am always looking for new recipes for them, I will have to try this one for sure! Also what an awesome giveaway!!!

    Reply

  45. I pulled a pack of boneless chops out of the freezer this morning with another recipe in mind – but these look delicious! This is our dinner tonight 🙂

    Reply

  53. I always look forward to your posts. Any recipe that I have made from you has been a great hit with my family and friends!

    Reply

  60. The PC gifts would get a lot of love in my kitchen and I love your blog Pam. Following you on Pintrest.

    Reply

  72. Love the fact I found your blog! Going to cook @ work tomorrow for the crew! Greek chicken thighs and Greek shrimp scampi. Thank you

    Reply

  90. That looks like a delicious recipe and one I am going to try-tomatoes are the one the one thing I love to grow in the summer and that jam looks like it would have tons of uses.

    Reply

  96. Delicious looking recipe! I love your blog and I do love Pampered Chef. jThe thought of a chance to win some sounds awesome!

    Reply

  126. Perfect recipe for the Spring weekend, kissed with the promise of Summer (tomato jam)! Pampered Chef is new to me, courtesy of this generous giveaway. Have enjoyed browsing their offerings during today’s showers off and on, and have the quite the “wish list” going for their items. Many thanks!!!

    Reply

  127. This looks great! This is an amazing blog and I have already bookmarked it (and liked it on FB to share with my friends)! I am impressed with everything you have here, especially since cooking is my favorite thing to do! Thank you for all the wonderful recipes and ideas!

    Reply

  141. Wow, this looks amazing! I think I’m going to make it tonight since I need SOMETHING different! I’m not a huge fan of pork chops, but my family is 🙂

    Reply

  148. Boy could I use these! I am not a great cook and I always find easyand great recipies on your blog. Pork chops are not always tasty for me – can’t wait to try this!!

    Reply

  155. I would love to win this Pampered Chef giveaway! I’m an avid follower of your blog and cannot wait to try this pork chop recipe.

    Reply

  179. These pork chops look great! Would love to try making them, using a gluten-free alternative to the bread crumbs. Thanks for sharing!

    Reply

  192. Hi Pam I always followed your website. One of my favorites are your baked goods and soups. My parents in law are visiting our home and spending months with us. Since March my father in law was really sick, he was diagnosed with COPD . Him being sick is not easy for him to pick food. But soup is not a problem for me to serve him for he likes soup so much. Thank you so much for sharing your wonderful recipes especially the soups.:-)

    Reply