Pork Chops with Tomato Jam and Fried Leeks

• 1/4 cup plus 6 tablespoons extra-virgin olive oil
• 1 shallot, sliced
• 3 cloves garlic, minced
• 4 ripe beefsteak tomatoes, cored and chopped
• 2 tablespoons mirin
• 4 center-cut pork chops (about 1/2-inch thick)
• Kosher salt and freshly ground pepper
• 1 leek (white portion only) thoroughly washed

1. 1.
2. Preheat the oven to 400 degrees F. Heat 1/4 cup olive oil in a skillet.
3. Add the shallots and garlic and cook until translucent, about 3 minutes.
4. 2.
5. Stir in the tomatoes and mirin; cook over medium heat until the mixture is almost dry, about 15 minutes.
6. 3.
7. Heat 2 tablespoons oil in a large skillet.
8. Sprinkle the chops with salt and pepper.
9. Sear the chops until brown, about 1 1/2 minutes on each side.
10. Transfer to the oven and cook until an instant-read thermometer reaches 145 degrees F, about 5 minutes.
11. 4.
12. Add the remaining 4 tablespoons olive oil to the pan.
13. Thinly slice the white portion of the leek.
14. Add the leeks to the hot oil and fry until crispy.
15. Calories: 493
16. Total Fat: 33.5 grams
17. Saturated Fat: 7 grams
18. Total Carbohydrate: 15 grams
19. Protein: 31 grams
20. Sodium: 177 milligrams
21. Cholesterol: 72 milligrams
22. Fiber: 2.5 grams

extravirgin olive oil, shallot, garlic, beefsteak tomatoes, mirin, center, kosher salt, thoroughly washed

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-tomato-jam-and-fried-leeks-recipe.html (may not work)