My husband and I collaborated on these pork chops with sun-dried tomatoes, bacon and rosemary. They’re easy enough for any day and fancy enough for special events.
—TRISHA KLEMPEL SIDNEY, MT
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 thick-sliced bacon strips, chopped
4 boneless pork loin chops (6 ounces each)
1 /2 teaspoon salt
1 /4 teaspoon pepper
1 /4 cup julienned oil-packed sun-dried tomatoes
2 tablespoons brown sugar
2 teaspoons minced fresh rosemary or 1 /2 teaspoon dried rosemary, crushed
1. Preheat broiler. In a large ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. Sprinkle pork chops with salt and pepper. Add chops to drippings; cook 3-4 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix bacon, tomatoes, brown sugar and rosemary.
3. Spoon tomato mixture over chops. Broil 3-4 in. from heat 1-2 minutes or until brown sugar is melted.
PER SERVING 1 pork chop: 457 cal., 33g fat ( 12g sat. fat ) , 108mg chol., 636mg sod., 2g carb. ( 0 sugars, 0 fiber ) , 37g pro.