Ingredients
Salsa:
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 1 handful fresh oregano chopped
- 1 teaspoon capers
- Pinch of salt and black pepper
Chops:
- 1 large, bone-in pork chop or 2 smaller bone-in chops
- ¼ teaspoon paprika
- Pinch of salt and black pepper
- 2 tablespoons olive oil
- 1 clove garlic crushed
Instructions
- Combine all the salsa ingredients in a small bowl, and stir to combine. Set aside.
- Season the pork chop on both sides with paprika, salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the crushed garlic and the seasoned pork chop. Pan-fry the pork chop for 5 minutes on each side, until browned and cooked.
- Remove the pork chop from the skillet, cut it in half (if using one chop), and transfer to 2 plates. Dress with the tomato salsa and serve.
