- Preheat an oven to 400 degrees.
- Place the shallots in a baking pan. Season with salt and black pepper, and coat with nonstick cooking spray. Roast for 15 minutes. Turn over the shallots and continue to roast until soft, about 10 minutes more. Remove from the oven, let cool and chop coarsely.
- In a bowl, combine the shallots, tomatoes, parsley, vinegar, honey, minced rosemary and cayenne. Season to taste with salt and pepper. Set aside, or cover and refrigerate for up to 3 days.
- Heat a large fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the pork chops with salt and black pepper. Add the chops to the pan and cook until well seared on the underside, about 4 minutes. Turn and continue to cook until pale pink when cut into at the thickest point, about 3 minutes more.
- Transfer the pork chops to a warmed platter and top with the relish, dividing evenly. Garnish with rosemary sprigs and serve hot.
- This recipe yields 4 servings.
- Comments: The relish improves in flavor if made 2 or 3 days before serving. You might even make a double batch and keep the second one on hand for a night when you don't feel like cooking.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Fresh & Light, by Lane Crowther (Time-Life Books, 1998) |
