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Serves 4

Pork Chops With Tomato – Pancetta Salad Recipe

35 minCook Time

35 minTotal Time

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  • 4 to 6 boneless pork chops
  • 5 to 6 oz. pancetta, diced
  • 1 lb. cherry or grape tomatoes, halved
  • 1 onion, diced 2 garlic cloves, minced
  • 1 tbsp. fresh basil, plus more for garnish
  • 1 tsp. dried oregano
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 2 tbsp. cooking fat
  • Sea salt and freshly ground black pepper


  1. Heat olive oil in a skillet over medium heat.
  2. Cook the pancetta until nicely browned, 3 to 4 minutes, add the onion and garlic, continue cooking 2 to 3 minutes.
  3. Add the tomatoes, basil, dried oregano, and cook 2 minutes longer.
  4. Drizzle the balsamic vinegar, season to taste, give everything one last stir and set aside.
  5. Season the pork chops on both sides to taste.
  6. Heat cooking fat over medium-high heat and cook the pork chops 2 to 3 minutes per side, or until no longer pink in the center.
  7. Let the pork chops rest about 2 minutes, and serve topped with the tomato-pancetta mixture and more basil.


gluten free
dairy free
egg free
wheat free
seafood free
treenut free
sesame free
mustard free



281 cal


18 g


6 g


21 g
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