Pork Chops with Tomato Salad

okay so the first time I made these pork chops with tomato salad (it was summer, hot everywhere, my kitchen too), I wasn’t expecting much. I was tired and just… needed something unfussy. But the smell that came off the skillet – toasty, savory, almost buttery from the crust – and then those tomatoes, bursting sweet and bright with grassy olive oil and creamy feta? my whole dinner plate just felt alive. Like… sunshine on a plate. It’s one of those meals that doesn’t look like much at first, but then completely surprises you. In the best way.

Why You’ll Crave It

• That crispy, golden coat on the pork? Pure comfort. Crunchy outside, still tender in the middle.
• The tomato salad’s juicy-salty thing perks it all up – it’s like the bright friend the pork needed.
• This is weeknight-feasible food but tastes like something you’d serve proudly to guests.
• Minimal ingredients, but it tastes like you spent way longer making it than you actually did.
• The contrast – warm, crusted meat next to cold, tangy salad – just feels right.

The first time I made this, I remember eating standing up at the counter – I couldn’t even wait to sit down.

What You’ll Need

• 4 pork chops: medium-thick, either boneless or bone-in – but not too lean, a little fat is good here
• 100 grams breadcrumbs: not too fine – something like panko or a rustic homemade one feels best
• 150 grams feta cheese: crumbly and firm, not the creamy kind – Greek style works wonderfully
• 250 grams cherry tomatoes: ripe, sweet, and halved – or quartered if large
• 2 tablespoons olive oil: a grassy, cold-pressed one if you’ve got it
• A handful fresh basil: torn right before using, don’t chop it too small
• Salt and pepper: just enough, be generous on the pork but gentle with the salad

Easy How-To

Get your bits ready

Grab everything and give yourself space – clean board, one bowl for coating, one for the salad. I always take this time to put on something quiet in the background… chopping goes so much nicer with music.

Preheat the oven

Set it to 200°C (that’s about 400°F). That way the pork finishes evenly after searing. It doesn’t need long, so don’t overthink it.

Season the pork

Salt, pepper, maybe a tiny pinch of smoked paprika if you like that sort of thing. Rub it in and don’t be shy – this is your base flavor.

Coating prep

Just breadcrumbs in a shallow dish, maybe a little cracked black pepper in there too. If you feel fancy, some dried oregano. (I skip egg here – the natural fat on the pork helps the crust stick.)

Dredge em

Press each chop into the breadcrumb bowl, both sides, get it good and coated. Pat a bit to help it cling. They should look comfortably packed, not overloaded.

Sear time

Heat a little oil in a skillet – not too much, just a sheen. Medium-high heat. Lay in the chops and let them sit – don’t poke. 2-3 minutes per side till you see that deep toast color.

Into the oven

Transfer the chops to a tray (I reuse the skillet if it’s oven-safe), and bake for 6–8 minutes or so. Until they feel just right – a slight spring when pressed, or 145°F if you’re the thermometer type.

Tomato-feta salad magic

While the pork finishes, toss your tomatoes and feta in a bowl. Add olive oil, salt, and a little black pepper. Taste. It should feel bright and a bit creamy and salty, all at once. Tear in the basil just before serving – the smell is incredible.

Bring it all together

Plate a chop next to a scoop of salad. Maybe drizzle just a little of the salad olive oil over the pork if you want richness. It’s humble but beautiful, somehow.

Good to Know

• If your pork chops are too thick, just sear a touch longer and finish a bit more gently in the oven.
• The crust doesn’t need egg wash – the natural moisture helps the breadcrumbs cling.
• That tomato juice + feta crumble left at the bottom of the salad bowl? Do not waste it. Swipe it up with bread or a bite of pork. It’s gold.

Serving Ideas

• Serve with warm bread on the side – or baby potatoes tossed in olive oil.
• A glass of cool rosé or a light lager pairs really nicely with the flavors.

Top Tricks

• Let the pork rest a couple minutes after baking – it helps seal in the juices. Just enough time to plate your salad.
• If your kitchen’s warm, chill the salad for 10 mins before serving. The contrast is lovely against the warm pork.

Frequently Asked Questions

Can I use boneless pork chops?

Yes, definitely. They’re easier to serve and cook a touch faster. Just keep a close eye to keep them juicy.

Can I prep anything ahead?

You can mix the salad (except basil) and store it in the fridge earlier in the day. Pork chops do well seasoned and coated a few hours ahead, resting chilled till you cook.

What’s a good breadcrumb substitute if I’m out?

Crushed crackers or day-old toast blitzed in a food processor. Even cornflakes in a pinch (trust me… it works).

How long will leftovers keep?

The pork lasts about 2 days in the fridge, but reheat gently so it doesn’t go dry. The salad, well… eat that fresh if you can. Tomatoes don’t love the fridge.

Try it once, honestly – you might make it again within the same week (I’ve done it twice in three days… no regrets).