Made with juicy, flavorful pork from Coleman All Natural Meats, these bone-in pork chops sear up
beautifully and stay incredibly tender thanks to the bone. Finished with juicy tomatoes, creamy buratta,
and balsamic for the ultimate fresh summer dinner
Servings
Ingredients
Pork Chops
2 large Coleman bone-in pork chops (about ½ -¾ inch thick)- Tomahawk cut used here
2 tablespoons olive oil
2 tablespoons cornstarch
2 tablespoons all purpose flour
1 tablespoon grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried parsley
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon smoked paprika
½ teaspoon dried thyme
Tomato Topping
4 Roma tomatoes or firm vine tomatoes, diced medium
In a shallow bowl, mix together the cornstarch, flour, parmesan cheese, garlic powder, onion
powder, parsley, kosher salt, black pepper, smoked paprika, and dried thyme.
3
Pat the pork chops completely dry with paper towels.
4
Coat all sides of the pork chops in the flour mixture, pressing gently so the coating adheres
evenly.
5
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
6
Add the pork chops and sear for 3–4 minutes per side until deeply golden brown and lightly crisp.
7
Transfer the skillet to the oven and cook for another 8–10 minutes, or until the internal
temperature reaches about 140°F.
8
Remove from the oven and let rest for 5 minutes. The temperature will continue rising to
approximately 145°F while resting.
9
While the pork chops cook, combine the diced tomatoes, red onion, garlic, basil, olive oil, lemon
juice, salt, and pepper in a bowl.
10
Toss together and let marinate while the pork rests.
11
Spoon the tomato topping over the rested pork chops. Draining any extra liquid.
12
Tear the burrata over the top.
13
Finish with a drizzle of balsamic glaze, olive oil, shaved parmesan, and additional basil if desired.
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