Pork Chop with Rustic Cherry Tomato Salsa
(We call this Cherry Tomato Squish)

4 Pork Chops, Center Cut boneless

For Marinade:

1/4 cup extra-virgin olive oil

1 tablespoon Sagra Italian Seasoning

juice of 2 limes

2 cloves garlic, minced

For Rustic Cherry Tomato Salsa:

6 cloves garlic, sliced

½ cup olive oil

1/2 cup white wine

1 cup chicken stock
1/4 teaspoon red pepper flakes
2 pints small cherry tomatoes, crushed between your thumb and forefinger
1/2 cup fresh basil leaves, chiffonade

½ pound cooked pasta, I like fettuccini

Freshly ground black pepper
Parmesan, for grating

Marinate pork chops in an instant marinater for 20 minutes or 4 hours or overnight refrigerated. Grill over medium-high heat or indoors on your griddle pan 6-8 minutes on each side.

Heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes; cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Pour in wine and chicken stock, let reduce approximately 5-10 minutes. Add chopped basil, shredded parmesan and season with salt and pepper.

Slice pork chops into ¼” thick slices. Toss hot pasta with tomato salsa; grate Parmesan over the top to taste. Drizzle with a little more olive oil and top with slice pork. Serve immediately.

Alternate Preparations: Substitute chicken, fish or steak (use red wine if using red meat) for pork chops.

Vegetarian Alternative: Prepare the Tomato Squish sauce and serve over your favorite pasta.

©Sagra, Festival of Food, 2005