– Pork chops are a budget-friendly, healthy form of protein. This recipe uses bone on chops since that makes for tastier pork. – With the addition of tomatoes and squash, this recipe is a one-pot meal.


bone-in pork chops  olive oil  onion garlic cloves, or 1 teaspoon garlic powder  cherry tomatoes zucchini, yellow squash  roasted red peppers fresh  or dried thyme   fresh or dried sage   paprika  dried basil, oregano salt and pepper  Balsamic vinegar sugar or sugar substitute

– Heat olive oil in the Dutch Oven. Rub salt and black pepper onto the chops and pan sear each side of the pork for 1 minute to golden brown. Remove to platter.


– Heat remaining oil and lightly brown the onions and cook the garlic for a minute. Add the rest of vegetables and dried seasonings. Return the pork to pot. Combine the balsamic vinegar and sugar and pour over the pork chops.


– Top with the fresh herbs. Cover the pot and cook in oven for 30 minutes. Test for doneness. If the internal temperature of the pork registers at least 145°F., it is done. Let rest on platter for a few minutes.


           Remove pork from refrigerator about 30 minutes before cooking. – Pat dry with a paper towel. This helps the meat to sear and not steam. – Don't overcook. Use a meat thermometer to test for doneness.