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Horizontal photo of Grilled Boneless Pork Chops with Tomato Compote. Tomato compote topped pork chops sit on gray oval serving plate. Gray kitchen towel, fresh basil leaves, and bowl of extra tomato compote sit off to the right side while a crossed fork and knife and cherry tomato sits off to the left.
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Grilled Boneless Pork Chops with Tomato Compote

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.
Course Main Course
Cuisine American, French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Jessica

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.