- 4 thick-cut pork chops, bone-in, 8-10 oz each
- 1 tbsp canola oil, plus extra for brushing
- 2 medium yellow onions, peeled and cut across into 1" thick slices
- 4 small vine tomatoes, halved
- 8 garlic cloves, unpeeled and lightly crushed
- 4 rosemary sprigs, to garnish
- Oregano sprigs, to garnish
- Mustard, to serve
- Kosher salt
- Mixed peppercorns, crushed
1. Preheat a large cast-iron griddle pan over medium heat until hot. Brush grates of pan with some oil.
2. Season pork chops with salt and crushed mixed peppercorns. Place in pan and let brown for about 2 minutes.
3. Turn and cook on the other sides for about 1 minute before turning again. Repeat this process, turning roughly every minute, until chops are golden-brown and register at least 140F on a meat thermometer, about 10 minutes.
4. Remove from pan and let rest on a plate, covered loosely with aluminum foil.
5. Add 1 tbsp oil to pan and then add the onion slices, tomato halves and garlic cloves. Cook until onion is lightly charred, turning once, about 3-4 minutes.
6. Remove from pan and serve alongside pork chops. Garnish with herbs and serve with mustard on the side.