INGREDIENTS

  • 1/2 small jar capers
  • 1/2 cup packed chopped fresh cilantro (1/2 bunch)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 tablespoon water
  • 1 bunch green onions, divided
  • 2 (4-ounce) boneless center-cut loin pork chops
  • 3/16 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 8 heirloom cherry tomatoes (red and yellow), halved

INSTRUCTIONS

  1. Spoon 1/2 tablespoon caper brine and 1 tablespoon drained capers into the bowl of a mini food processor. Add cilantro, 1 1/2 tablespoons oil, and 1/2 tablespoon water. Chop green onions to measure 1 1/2 tablespoons. Add 1 1/2 tablespoons green onions to cilantro mixture; process until smooth.
  2. Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.
  3. Heat a skillet over medium-high heat. Sprinkle pork with 1/8 teaspoon salt and pepper. Add remaining 1/2 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining dash of salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.

RECIPE TIPS

The sauce can be made a day ahead and magically transforms the simplest food into something spectacular. Try it on chicken or steak, too, or as a spread in a sandwich.
Makes 2 servings
316 calories
  • CARBOHYDRATE 7.0g
  • PROTEIN 24.0g
  • SODIUM 436.0mg
  • FAT 21.6g
  • IRON 2.0mg
  • SUGARS 1.0g