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Herb-Crusted Pork Chops with Nectarine & Tomato Salad Recipe

Herb-Crusted Pork Chops with Nectarine & Tomato Salad recipe


This is a yummy dinner with pork chops and a fresh salad. The pork has tasty herbs on it. The salad has sweet nectarines and juicy tomatoes. It's good for a summer meal!


4 bone-in pork chops
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
2 tablespoons olive oil
Salt to taste
Black pepper to taste
2 nectarines
1 cup cherry tomatoes
1/2 red onion
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon fresh basil leaves, chopped


Wash and dry all fresh produce.
Preheat a grill pan or skillet over medium-high heat.
In a small bowl, mix together 1 tablespoon olive oil, thyme, rosemary, garlic powder, salt, and pepper.
Pat the pork chops dry and rub the herb mixture on both sides.
Cook the pork chops in the grill pan or skillet until they have a nice crust, about 3 minutes per side. Then, reduce the heat to medium and cook until done, about another 5 minutes per side. Transfer to a plate and let rest.
Cut the nectarines into wedges and halve the cherry tomatoes. Thinly slice the red onion.
In a large salad bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
Add the nectarines, cherry tomatoes, and red onion to the bowl with the dressing. Toss to coat.
Sprinkle the salad with chopped basil leaves and toss again.
Serve the herb-crusted pork chops with the nectarine and tomato salad on the side.

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