Prep 15m Cook 20m Additional - Ready In 35m
Servings 4 servings Calories 451.9

You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It’s a favorite in our household.

Recipe Ingredients

  • 2 tablespoons olive oil, divided
  • 1 large onion, halved and thinly sliced
  • 4 pork loin chops, 1 inch thick
  • salt to taste
  • black pepper to taste
  • 1 pinch garlic powder to taste
  • ½ pint red grape tomatoes, halved
  • ½ pint yellow grape tomatoes, halved
  • 3 cloves garlic, diced
  • 1 tablespoon dried basil
  • 2 ½ teaspoons balsamic vinegar
  • 4 ounces feta cheese, crumbled

Cooking Directions

  1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
  2. 2 Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
  3. 3 Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Nutrition Facts

  • Calories 451.9
  • Carbohydrate 34.1 g
  • Cholesterol 112.5 mg
  • Fat 17.9 g
  • Fiber 5.1 g
  • Protein 40.7 g
  • Saturated Fat 6.9 g
  • Sodium 690.5 mg
  • Sugar 11.3 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.


  1. Amazing flavors from the tomato and balsamic! Paired nicely with the meaty pork chop.
  2. Same ingredients--different method. S & P and garlic powder on chops. Brown quickly on high heat on both sides. Place in a baking dish. Brown onion in same skillet then add tomatoes, basil and garlic to heat through and then place in top of chops. Cover and bake at 300 for 30 min. Sprinkle with - Read more ...
  3. This recipe was delicious but I will be making it with chicken from now on. We're not huge pork fans but that's not the recipe's fault! I added a few capers to the mix and I loved how the tomatoes tasted after they were cooked--warm savory/sweet and fabulous. Thanks for a keeper!
  4. I added extra balsamic vinegar and after cooking the chops I put them into a casserole dish topped them with the tomato mixture covered it and baked it at 300 degrees for 30 minutes (to allow my other sides to get ready). Everyone loved the meal.
  5. OMG! This was fantastic! I did use fresh basil and the only other change I made was that I browned the pork chops on both sides first and put them in the oven until they reached 140 degrees. In the meantime I continued on with the recipe. Wow! I will make this again...and again...again!
  6. Great flavors! The tomatoes add just the right amount of 'juiciness'. Don't worry if you can't find the yellow ones...just increase the amount of red ones and it will be fine! Today's pork is quite lean and can turn out dry but I find if I cook it on a bit lower heat and cover - Read more ...
  7. What an excellent dish! I pan seared really thick pork chops and then baked them to maximize tenderness and flavor. Every bite was delicious!
  8. My, my, my...this was sooooo good! The only thing I changed was, I used a 28oz can of diced tomatoes. I would change nothing else, it was absolutely wonderful! I lie...I did change it, I also tried it with chicken thighs...every bit as good as the pork. The feta cheese really added zip. Made it - Read more ...
  9. WOW! This is awesome! We LOVED this! This is a nice restaurant quality dish. We used 1 can of diced tomatoes, drained, instead of the grape tomatoes. We also served this up with a side of pasta that was tossed in olive oil. This was wonderful. Oh, one thing that we did was used basil - Read more ...
  10. I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for - Read more ...