Roasted Pork Chops with Tomatoes, Mushrooms, and Garlic Sauce

This recipe is one I created recently that incorporates a wonderful variety of savory flavors that will leave your mouth watering for more!

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 314 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil
• salt and pepper to taste
• ¼ teaspoon garlic powder
• 5 cloves garlic, chopped
• ¼ teaspoon ground cumin
• ¼ teaspoon white sugar
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper
• ¼ teaspoon ground coriander
• ¼ teaspoon ground paprika
• ¼ teaspoon dried basil leaves
• ¼ teaspoon dried oregano leaves
• ¼ teaspoon dried thyme leaves
• ¼ teaspoon dried rosemary, crushed
• 1 pound roma tomatoes, quartered
• 1 pound sliced button mushrooms
• ¼ teaspoon dried marjoram leaves
• ¼ teaspoon dried sage leaves, crushed
• 2 ¼ pounds pork chops

Recipe Instructions

Step 1

Preheat an oven to 425 degrees F (220 degrees C).

Step 2

In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.

Step 3

Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.

Step 4

Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.

Step 5

Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.