Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for maybe 30 minutes. I removed the chops and reduced the chicken broth by about half. Then I added the tomatoes, vinegar and spices. Topped w/ feta and the house feel silent while we devoured our dinner. I am going to try this w/ chicken next time. And then make it again, and again and again!!!

My, my, my...this was sooooo good! The only thing I changed was, I used a 28oz can of diced tomatoes. I would change nothing else, it was absolutely wonderful! I lie...I did change it, I also tried it with chicken thighs...every bit as good as the pork. The feta cheese really added zip. Made it for company, they took home the recipe....made it for my married children and spouses...and both daughters have made it at home, and I only found the recipe 3 weeks ago! Just one other thing...I used white balsamic the first time (to keep the colour more pleasing), was very good, however, it had just a little more spunk with the dark version. For those of you who find pork chops too dry, try pork shoulder steak...I rarely use chops and find the pork steak is always more moist and flavourful.

OMG! This was fantastic! I did use fresh basil and the only other change I made was that I browned the pork chops on both sides first and put them in the oven until they reached 140 degrees. In the meantime, I continued on with the recipe. Wow! I will make this again...and again...again!

I added extra balsamic vinegar, and after cooking the chops, I put them into a casserole dish, topped them with the tomato mixture, covered it, and baked it at 300 degrees for 30 minutes (to allow my other sides to get ready). Everyone loved the meal.

Great flavors! The tomatoes add just the right amount of 'juiciness'. Don't worry if you can't find the yellow ones...just increase the amount of red ones and it will be fine! Today's pork is quite lean and can turn out dry but I find if I cook it on a bit lower heat and cover it (after its browned nicely on both sides) that it turns out yummy. This recipe will be added to my list!

Same ingredients--different method. S & P and garlic powder on chops. Brown quickly on high heat on both sides. Place in a baking dish. Brown onion in same skillet then add tomatoes, basil and garlic to heat through and then place in top of chops. Cover and bake at 300 for 30 min. Sprinkle with balsamic vinegar and top with feta to serve. Keeps the chops very moist. Just delicious.

This recipe was delicious, but I will be making it with chicken from now on. We're not huge pork fans, but that's not the recipe's fault! I added a few capers to the mix, and I loved how the tomatoes tasted after they were cooked--warm, savory/sweet, and fabulous. Thanks for a keeper!

WOW! This is awesome! We LOVED this! This is a nice restaurant quality dish. We used 1 can of diced tomatoes, drained, instead of the grape tomatoes. We also served this up with a side of pasta that was tossed in olive oil. This was wonderful. Oh, one thing that we did was used basil and sundried tomato feta, just because I had it. It would have been awesome with plain feta. If you like spicy italian dishes you will love this! Thanks so much for sharing!

What an excellent dish! I pan seared really thick pork chops and then baked them to maximize tenderness and flavor. Every bite was delicious!

Absolutely delicious. I too seared thick pork chops and then baked them in the oven to keep them moist. A gourmet dish and so easy to make.

This one is hard to screw up, I'd thought I had overcooked the pork but it was still moist & tender, you could get away with half an onion though as we had lots leftover after the fact. I really enjoyed it and especially liked the Feta. My honey didn't care for the Feta but other than that he liked it and said he would enjoy having it for dinner again.

Terrific recipe! I substituted both the red and yellow grape tomatoes for a 14.5 oz. can of organic diced tomatoes. My chops were all of 1" thick and I seasoned and browned both sides in the pan first and then covered and cooked them on medium until tender. Removed them from the pan and deglazed the pan beautifully with the diced tomatoes, garlic and basil. Added in the balsamic vinegar, salt and pepper and topped off the chops with the carmelized onions and the tomato mixture, sprinkled with feta cheese for the finale. These were A-M-A-Z-I-N-G!! A great, new way to serve pork chops. Incredibly moist, tender and juicy. Loved the feta, it just complimented all of the other flavors and blended oh so well. I am anxious to try with chicken as well. Thanks so much for sharing this recipe ~

The first time I made this, I thought it was great, but my husband thought the pork was too bland. So, the second time I made it, I rubbed both sides of the pork with a mixture of flour, salt, pepper, onion powder, and oregano. I browned the chops on both sides, then braised them in chicken broth with a splash of balsamic vinegar for about 20 minutes. The chops came out very moist and flavorful. Once I removed the chops from the pan, I reduced the chicken broth by about half, then proceeded with the recipe as written. This time, the recipe got hubby's thumbs-up! We left out the feta from personal preference, and I used Roma tomatoes because that's what I had on hand. It would probably be even better in the summer, with cherry tomatoes fresh from the garden!

This was very tasty!! I was looking for a recipe to use up some leftover feta, and this one appealed to me because it didn't call for a lot of "processed" ingredients. This really was very simple - the only prep required was on the onion and tomatoes. I did follow the advice of an earlier reviewer who suggested braising the onion and chops in chicken broth - I didn't want to overbrown the chops while trying to cook the center. If you are going to use the broth, you may want to omit salting the chops before browing as mine were a little on the salty side.

Made this tonight, excellent. I did marinate for 45 minutes. Used garlic rosemary seasoning and added basil.Seared pork chops cooked until almost done then arranged the cooked onions tomatoes and feta on top then placed in a 300 degree toaster oven while I made pan gravy and mashed potatoes. Yummy! Will fix again. Noce enough for company also. Used plum tomatoes.

This was FANTASTIC!! I browned the pork and then set it in the oven at 375 to finish cooking. While that was going, I did the onions, tomatoes, garlic and basil. I used a can of diced tomatoes mostly drained, rather than fresh, and fresh basil rather than dried. Followed other directions, otherwise, and thoroughly enjoyed! I served with a side of whole wheat penne pasta (which was also fanstastic topped with leftover onion mixture). I will be making this again with chicken and possibly just as a pasta dish. Thanks!!

This is a simple, wonderful, gourmet-type recipe. Since grape tomatoes are pricey, I coursely chop "on the vine" tomatoes and lightly rinse them in preparation to add to the recipe. The flavors of basil, tomato, onion with the garlic and balsamic vinegar blend wonderfully well and the feta cheese just adds that special extra touch. Thanks for this delight!!

Yum, Yum, Yum...........nothing to not like about this recipe. I was so pleased with this dinner. The pork loin browned up nicely, onions and tomatoes were delicious cooked in the balsamic vinegar, and the feta cheese was outstanding as the final ingredient. This will most definitely be in our rotating dinner menu.

Made this last week to RAVE reviews! It is like a bruschetta pork chop, delicious! The ONLY thing I changed was that I did add a can of stewed tomatoes to the recipe because I was slow cooking it in the oven and didn't want to run out of fluids while I was out of the house. It provided for lots of sauce which we all loved! definite keeper for me!

Nice presentation,tender meat with good blend of flavors. I had garlic herb Feta in the house so i used that and as one of the reviewers did, I sauteed the chops to brown them, removed them to a casserole, finished the topping as directed and baked the whole thing covered for 20 min at 350 until meat thermometer 140+. I added the cheese when I removed the casserole dish from the oven. I enjoyed the pork but my husband prefers poultry so will try with chicken or turkey breast next time! Thanks so much

Fabulous flavor! Made a few changes: Added 1T. of sugar to the tomatoes due to winter tomatoes lacking flavor. Used 3 T. of fresh basil, not dried. And grilled a pork tenderloin instead of the chops. I also added a little Ken's Steakhouse creamy balsamic dressing. Severed over angel hair pasta! Everyone LOVED it! Will make again!

Like some others, I used a can of diced tomatoes to make it a little cheaper and quicker, and they came out great. My fiance and I both loved them.

We really, really liked this dish! The only thing I changed was using boneless, skinless chicken breasts instead of the pork loin chops. Thats just because we prefer chicken, otherwise followed recipe exactly, and it was amazing!

Can you say YUM? This recipe is delicious. This is the first time I've cooked pork chops and actually liked it. I usually refrain from eating pork because of its blandness but this recipe makes the pork very flavorful. Will definitely use again.

A really good combination, I loved how it was ready so quickly. Thanks very much for sharing.

for a different variation substitute the pork with a pound of large shrimp, double the olive oil and vinegar and toss with bow tie pasta.

This recipe was delicious! I pretty much made it as written excepth that I used white wine vinegar in place of balsamic and that is only because I was out of balsamic. Also I couldn't find any yellow grape tomatoes so I just used a full pint of the red. Other than those two things, I followed the written recipe. I served over a bed of brown rice and a side spinach salad. I will definitely be making this again. Thank you!

I prepared this the same way as described, except instead of pork i used thin chicken breasts, which i dipped in egg and then italian bread crumbs. Also instead of fresh tomatoes i used canned dice petite tomatoes since that's what I had. Still came out delicious! This recipe is delicious with chicken!!

My husband usually always finds something wrong or something that could be done better with everything I cook. (Drives me insane) He told me 3 times how good this was and called one of his good friends to tell him how good dinner was. I thought I had balsamic vinegar and didn't, substituted red wine vinegar and it was really good. Will cook again.

Wonderful! What a great amount of taste with a minimum of work. I had to use wimpy 1/2" bone-in pork chops (it was all I had) but this made them gourmet! The balsamic blended so well with the garlic, onion and tomatoes. And the feta on top was like icing on the cake! I followed the recipe with no substitutions except the size of chop and I didn't have any yellow tomatoes - I'm sure it would've been even better with those two things. The kids ate theirs plain but my pork-chop-hating husband wolfed it down. This definitely goes into the rotation. Bravo!

Really yummy! I cooked it almost the exact same way except for: kept onions in the pan; added chicken broth throughout the cooking; added capers with tomato and covered it for the last 4 minutes to cook the pork. Served with garlic mash although I think with a nice green salad or green vege, this can be a great summer supper! Thanks!

This was super easy and very tasty! I didn't have cherry tomatoes so I used canned diced tomatoes and it turned out yummy. Make sure you drain well! Can't wait to try with summer time tomatoes!

Wow! There is so much flavor to these, and healthy too!! My whole family enjoys them, and the husband asked for them again the next week (kids picked off the onions, but that's expected ;))

I use chicken breast as I do not care for pork. Other wise this recipe is perfect! Thanks for sharing

AMAZING! I cheated and had my husband grill the pork, but other than that. followed the recipe exactly. It was so juicy and the tomato mixture on top is so flavorful! I served this with garlic bread and grilled asparagus spears. Will definitely make this again! FYI...the pork is 7 pts on WW Points Plus...

My husband and I loved the topping! Tasted great and smelled wonderful.

I liked this recipe & the ingredients were on the money. Allthough I did my own take on it. I browned the chops in the 1tbsp of olive oil on both sides. 4 minutes on both sides, then removed them & added the rest of the ingredients in the same pan & simmered for 10 minutes. If theres too much reduction add some chicken stock. Then I put the chops back in the pan, topped them with the cheese, covered them, & cooked for 10 more minutes

I made this as written. it was delicious. served with oven-roasted parm. asparagus over butter egg noodles and a salad. love the maters in this. I can't wait until I can use fresh basil.

These are sooo good. Everyone raves about them whenever I make them.

This was excellent. I didn't change a thing because I always like to try a recipe the way it was written before I decide if it needs changing. This one doesn't need a thing different...

I often find that pork chops are tough and lack flavor, so I used this recipe as a base, added/ changed some things; Used fresh creole tomatoes, twice as much garlic, and fresh basil(1/4 cup). I used a very large onion, then left the onion in the skillet while the pork cooked, then added 1 cup chicken bouillion, 3 cloves minced garlic,a tblspn of basalmic vinegar, 1/2 cup of water, and 1/2 cup of red wine to the skillet and cooked the chops on low/med for 1 hour to make them fork tender. Added the tomato, more garlic, and fresh basil to the sauce and cooked down for a few minutes- This gave the dish so much more flavor (I live in the South) and depth- My husband loved it!! I also used reduced fat feta to top it.

WOW!!!! The is a great dish!!!! I cooked the pork chops over very low heat to make sure they are cooked all the way through, and put a piece of foil over after cooking them, it will help keep them moist.

Amazing! The only thing I did differently was used a whole pint of red tomatoes instead of using half yellow. Also, I'm not sure how I forgot the balsamic vinegar, but I did. I will be sure to add next time, but it was still delicious without. Served with rice and green beans and it was a hit!

This was great! My husband said it was worth 6 stars. I used Chicken, not pork chops and an Italian mix of herbs. Thanks!

This dish was yummy!used light feta to lower cals a bit. Other than that I followed it exactly. Will definitely make again!

This was very good, leftovers are better as the flavors have a chance to mingle. I doubled the recipe. My husband and I work strange hours and I like to have food prepared, all he has to do is take it out of the freezer and warm up in microwave and he is good to go. Couldn't find yellow tomatoes, just used all red tomatoes. Also added some mushrooms and a package of frozen chopped spinach. Was suprized at the mildness of the Feta cheese, It was very good, thought it would have more kick. Thanks for a great recipe.

it is really really good! I used only red tomatoes and not even grape tomatoes, but it still turned out good!

Im not a big pork fan but this was delicious. I browned the pork in the pans with the browned onions, then put in a casserole. After preparing tomatoes, I put on top of pork and baked. The sauce comes out great.

I didn't think my family really liked this recipe, but they've requested it time and time again. Even the leanest chops will be moist! Yum Yums for the tum tums!

This was excellent and very easy to make. To simplify, I cooked pork chops in one skillet and "topping" in another skillet at the same time. My husband and I loved it! The feta is a nice touch. This would be great with chicken too!

This recipe is one I have found from Rachel Ray, but adding the Feta was different. I liked it-ALOT. It's good with pork or chicken. I only used red tomatoes and it was perfect.

This was extremely satisfying, although I did have to use canned tomatoes. Overall the presentation of the dish was wonderful and it was lovely to eat on a colder night.

Very tasty. I substituted chicken breast that I pounded to 1/4". I also added fresh tomatoes as suggested and the basil and garlic feta. I thought the balsamic vinegar was slightly strong. I will go a bit lighter next time.

My family loved this recipe! I would never think to pair the pork chops with feta, but it was an anwesome combination of flavors...This is definitely a keeper!

This is delicious!!! Really easy (which I love) and so good. The feta really adds alot. I will be making this many times in the future!

I would give this a 4.5. Interesting, easy change for pork chops. Definitely don't skip the feta--it balances the tomatoes/onions perfectly.

Absolutely amazing! Because of the sauce that you add at the end, the pork will be extra moist! We don't like feta so we substituted a little bit of monterrey jack cheese shredded and it tasted delicious!

Great and easy! I didn't have some of the ingredients, so I substituted. Sliced tomato instead of grape, italian vinagrette dressing instead of the balsamic vinegar, parmesan cheese instead of feta. I think the real ingredients would make it better but this was fantastic and so easy to make.

My husband loved this recipe. I'm not a big pork chop fan mainly because I feel like I always make them too dry, but my husband disagrees. (He must have just acquired a taste for my overcooked chops!) Anyhow, I did try this and the topping was excellent. The feta and pork went really well together. When I make this again and I will, I might try a chicken version for me.

Amazing flavors from the tomato and balsamic! Paired nicely with the meaty pork chop.

Very good but I need to figure out how to keep pork moist.

We loved this one too - my husband, my 16-yr old exhange student, and I. And my 3- and 1-yr old even ate some too. Like other reviewers, I only used red tomatoes b/c that's all I had.

Love, Love, Love this! So delicious. Fresh tasting.

Loved this easy, fast and fabulous recipe. My husband said it had the perfect combination of flavors. Thank you!

EXCELLENT all the way around!!!

This was delicious. I used pork loin that I pounded thin and browned in the pan with the sauteing onions. Also used diced garlic instead of garlic powder. Very good!

This recipe is great and taste wonderful. I also breaded the pork chops which i thought made it taste even better. I even used pork cutlets instead of thick pork chops

My hubby and I loved this dish! I cooked it with a can of diced tomatoes instead of the grape tomatoes per the other reviews, and I used onion powder since I didn't have onions in the house. Per another review, I put in the oven for 30 minutes at 250 degrees to keep it warm while I made the side dishes. The feta really makes it!

This was a delicious, flavorful and fresh- tasting dinner. Perfect for anytime of year! I can see using fish as well. Husband and kids loved it! Thanks!

It was a nice change; family liked it. Used canned grilled tomatoes instead of fresh; worked fine. Served with augratin potatoes and salad.

Fantastic as it is!

A 5 star recipe! I'm always looking for new and different ways to cook porkchops, and this was perfect. I followed recipe exactly to a "T", except I didn't have the yellow grape tomatoes so I used a full pint of the red and instead of using plain Feta I used Feta w/ basil and tomato. One of the things I like about this recipe is that the same pan is used in each step, thereby incorporating layers of flavor throughout. At the end, the tomatoes act as a deglazing agent because it picks up all the brown spots from the pan, therefore picking up even MORE flavor. This is a winner for sure. I felt this was best served over angel hair, and it was perfect! I 'nested' a little bit of angel hair (tossed with a bit of olive oil and butter) and layed the chop down on it and placed the mixture on that. The tomatoe mixture goes perfectly w/ the angel hair as well. Thanks for an awesome recipe, as I will be making this again!

this recipe was a huge hit with my family. There is an array of flavor. My husband said "this is the kind of dish one gets served on a cruise ship" what a review I only wish I was the one to create this dish and all its glory.

A nice change, but not great. I love tomatoes but found this dish a little overpowering on tomato side.

This was very good! Instead of pork loin chops, I tried this using pork tenderloin. We grilled it whole rather than using a skillet. My store didn’t have yellow grape tomatoes, so I used a yellow on-the-vine tomato, seeded and chopped, along with the red grape tomatoes. I can tell you that the yellow tomato didn’t hold up nearly as well as the grape tomato, so next time I will use all red grape tomatoes. I did think the balsamic flavor needed to be boosted, so I served this with a balsamic glaze for drizzling.

Excellent results and easy to prepare. Entire family enjoyed this dish.

Didn't change a thing and it was really good. Had an elegant feel to it. The feta gave it a nice zing to the sweet pop of the tomato... Yummy!

this recipe was very good and easy!

This was a very flavorful dish. Even the insanely picky teen boy ate it, he cant stand tomatoes. The only thing I did different was I didn't use the feta, we just aren't feta people.

This just didn't work for me. I really liked the tomato sauce, I like pork chops, and I love feta, but I don't think they worked well together. I would use the sauce again on chicken with mozzarella for a chicken parmesan.

Very, very good and healthy. I love the use of garlic, tomato and olive oil. They are great ingredients for your arteries! I served this over romaine and green leaf lettuce and it was filling and sooo good. I omitted the yellow tomato and just went with red, it was great! My husband liked it too and he is very picky.

I don't review often, but this was amazing! I did substitute the salt and pepper for my greek seasoning I like, but other than that I made it as is and everyone gobbled it up. This will be added into my meal plans! YumYumYum

This is a *very* good recipe. I will definitely make it again. I served it with steamed french green beans and roasted harvest potatoes (small tri color potatoes). Definitely fall/winter fare. :0)

Very yummy

Amazing. I made this for my Dad's birthday celebration and everyone loved it! Definitely a do-once more!

"You should open a restaurant, babe!" is what my husband's response was when he took his first bite. I'm normally not much of a cook at all, but this dish makes it seem like I know what I'm doing. I used fresh chopped basil (3 TBSP) and basil-flavored olive oil; otherwise followed recipe as is. It wound up being finished a little before I could serve it, so I let the pork chops sit back in the hot pan with the topping for 10 or 15 minutes. This turned out to be a nice way to get the pork hot again, as well as to let it soak up some of the juices and be even more moist. YUM! Will certainly make often in our home. I served with candied carrots from this site, which we liked. I think rice or angel hair pasta would've been nice, too, with the juices from the topping.

Wow! This is ridiculously good!!! I altered as grilling my pork chop, and I added broccoli to the tomato mixture. Will make again!

This was just so-so for us. The pork chops came out tough, despite baking them at 300 for 30 min. as some suggested. Next time I may try chicken.

This was good. Not sure id make it again. Good but not like have to have this good.

Rave reviews for this dish! I did make a few adjustments to suit my pantry and my family's palates: Used three medium roma tomatoes (diced) instead of grape tomatoes, added 1 cup of torn spinach leaves, and added half of the feta cheese as spinach leaves wilted in the pan with the tomatoes, and then family added feta to their own taste as a final garnish. I also omitted vinegar altogether... Feta added exactly the right tanginess. Great complement to pork!

I did everything except the grapes (as the ones in the store were horrible) and it was exceptional. We practically licked the plate clean! All these fabulous recipes is making me very popular and my family and friends are volunteering to be my guinea pigs whenever I want to try something new! Thanks!

This recipe is Wonderful! I have a fear of cooking pork chops because they always come out so dry for me. So, I followed some of the other reviews and baked it in the oven for the last 20 minutes. It came out very moist and the mixture on top was fabulous. I am excited to make this again.

This turned out pretty good, I served it with mashed potatoes and green beans. I read the reviews first before making this and went with some others on canned tomatoes and it really worked out great.

Very good, made exactly as described. I really loved the flavor of the onions, think next time I will add a bit more onions, hubby said this was a definite keeper.

Absolutely delicious dish!!! Everything was perfect.

This was a great recipe. Easy to do and everyone in my family loved it. I used canned diced tomatoes and added mushrooms too. It was as good on the crusty bread as it was on the chops!

Great recipe! I added a bit of spinach with it, worked great!

This looks elegant and tastes fantastic! I used purple onion and fresh basil. I'd serve this one to company.

I made this with chicken instead of pork. It is MARVELOUS! I've served it for company twice now. I think I like it best over angel hair pasta. I also think the sauce could be great as pasta sauce. I have been adding some canned pureed tomatoes to the sauce because I like things saucy. Great recipe!