This grilled boneless pork chops dish is an easy meal for two topped with a delicious tomato compote. The compote is made with cherry tomatoes, onion, garlic, fresh herbs, olive oil, and balsamic vinegar and grilled in a foil packet.
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Sometimes, without even trying, I manage to make quite an impressive meal. The other evening I had four small boneless pork chops that I needed to cook. Since it's summertime, I usually end up cooking pork chops outside on the grill. Pork chops - like everything else - just taste better on the grill with that smoky flavor and those visually appealing grill marks!
But instead of just throwing them on the grill with a seasoning mix - like I usually do - I decided to get creative with some of our fresh herbs and tomatoes from the garden. I made some really outstanding pork chops topped with a fresh tomato and herb compote. The best part about this meal was that everything - including the compote - was made on the grill. Easy to cook and easy to clean up!
I did the pork and the tomato compote separately. Then, plated everything together. I started the compote first in one foil packet. I took a large sheet of aluminum foil and sprayed it with cooking spray. Then, I chopped up a generous cup of cherry tomatoes and added some chopped herbs (basil and rosemary), thinly sliced red onion, and chopped garlic from the garden.
I mixed it with olive oil, balsamic vinegar, and seasoned it with salt and pepper. Then, I wrapped it up in a nice little packet and cooked the compote on the grill for about 20 minutes. When the compote was just about ready, I added the pork chops to the grill and grilled them on each side until they were cooked through and had nice grill marks.
Grilled Boneless Pork Chops with Tomato Compote
Once everything was cooked, I let it sit for a few minutes. Then, I plated the pork chops with the tomato compote on top. I left some of the compote on the side for extra topping. This turned out to be a perfect little summertime meal and took under 30 minutes to cook!
To start this easy summer dinner for two, first we need to prepare the compote. Halve the cherry tomatoes and add them to a small mixing bowl. Add the sliced onion, garlic, and herbs. Drizzle in the olive oil, balsamic vinegar, and season with salt and pepper. Mix.
Heat a gas grill on medium-high heat. Spray a piece of foil with non-stick cooking spray. Add the tomato mixture onto the center of the foil. Fold up the foil and crimp the edges to form a packet and place it onto the grill. Grill for about 20 minutes.
Once the tomato compote is almost cooked, season both sides of the pork chops with salt and pepper and place on the grill. Grill for about 8 minutes (4 minutes per side), or until they're cooked through with grill marks.
Plate the pork chops. Then, carefully open the tomato compote packet (it might be holding steam so be extra careful to open it away from you).
Spoon some of the compote over the plated pork and serve immediately with the extra compote on the side. Extra compote can also be stored in a sealed container in the fridge for about 5 days.
Grilled Boneless Pork Chops with Tomato Compote
Ingredients
- 2 cups cherry tomatoes halved
- 1/4 cup red onion sliced thin
- 2-3 cloves garlic chopped
- 1 sprig fresh rosemary chopped
- 1 tbsp. fresh basil chopped
- 2 tbsps. olive oil extra virgin
- 1 tbsp. balsamic vinegar
- Salt and pepper to taste
- 4 boneless pork chops about 1 pound
Instructions
- Add tomatoes, onion, garlic, herbs, olive oil, balsamic vinegar, and salt and pepper to a small mixing bowl. Stir to combine.
- Heat a gas grill on medium-heat. Prepare a large sheet of foil with non-stick cooking spray. Add the tomato mixture to the center of the foil and wrap up tightly in a foil packet, crimping the edges to seal.
- Grill tomato compote for 20 minutes. When compote is almost cooked, add the pork chops onto the grill. Grill about 4 minutes on each side, or until cooked through with grill marks.
- Plate pork chops. Carefully open foil packet and spoon some of the tomato compote on top of pork.
- Serve immediately with extra tomato compote on the side. Store leftover tomato compote in a sealed container in the fridge for up to 5 days.
If desired, serve this dish with a green salad or grilled vegetables on the side. It also pairs nicely with a glass of crisp summer white wine. Use any leftover tomato compote on your favorite protein or enjoy it for breakfast on a nice piece of sourdough toast.
Did you make this Grilled Boneless Pork Chops with Tomato Compote recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
