Late Summer Pork Chop

By Kenny Cumberland of Six Penn Kitchen | Yield: 4 servings
By / Photography By Michael Fornataro | August 09, 2016

Instructions

  1. Heat extra virgin olive oil in pan over medium-high heat. Sear pork chops for 5 minutes on each side. Remove the pork chops from the pan, and set aside to rest. 
  2. Add cherry tomatoes and onions to the pan. Cook for 3-4 minutes, stirring occasionally. 
  3. Stir in zucchini, corn, and thyme. Sauté lightly for 2 minutes.
  4. Add honey, balsamic vinegar, and garlic. Reduce by half. 
  5. In a medium mixing bowl, combine tomato mixture with arugula. Season with salt and pepper, to taste. Pour over pork chops and serve.

Six Penn Kitchen, 146 6th St., Downtown. 412.566.7366. sixpennkitchen.com.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 4 bone-in pork chops
  • 2 pints cherry tomatoes
  • 1/4 cup onion, julienned
  • 1 mid-sized zucchini, large diced
  • 1 ear of corn, grilled, kernels removed
  • 2 sprigs of thyme
  • 4 tablespoons honey
  • 4 tablespoons balsamic vinegar
  • 2 teaspoons minced garlic
  • 2 cups arugula
  • Salt and pepper
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