Caprese Pork Chops with Crème Fraîche

Growing up I wasn't interested in tomatoes unless they were in the form of ketchup squirted generously over of a heap of fries. I didn't put up too much of a fuss if they were served, but I didn't seek them out either. I believe there was a brief period where I feigned tomato hatred, but I think that was just to be contrary. Well, somewhere along the way I changed my mind. It probably had something to do with home-grown tomatoes & simple summer salads. Regardless, I love 'em now. Can't get enough. One of my newly minted favorite ways to enjoy the modest fruit is roasted. The slow, dry heat almost caramelizes them & they become so much more, for lack of a better word, tomato-y. They're lovely with a hunk of crusty bread or in a salad, but they're really sublime nestled on top of a crisp parmesan pork chop & a bed a fresh basil.

Caprese Pork Chops with Crème Fraîche, for 2
Parmesan Pork Chop adapted from Giada De Laurentiis

1 large egg, lightly beaten
1/2 c. italian style bread crumbs
1/2 - 1 c. grated parmesan
2 pork loin chops
3 tbsp. olive oil
3 ripe roma tomatoes, sliced in wedges
4 - 6 fresh basil leaves, whole
1 tbsp. or so crème fraîche
salt, to taste
pepper, to taste

Pre-heat the oven to 300F. Line a baking sheet with parchment paper or a nonstick baking sheet (such as a silpat) & arrange the tomato wedges on it. Drizzle them with about half of the olive oil & salt & pepper them to taste. Bake for 1 1/2 - 2 hours, or until they become a deep shade of red & have lost most of their moisture.

The last 30 minutes or so that the tomatoes back, cook your pork chops. Begin by lightly beating an egg in a wide-mouthed bowl (or pie plate). Sprinkle the parmesan on a plate & the bread crumbs on another. You should have three plates (or bowls) to work from at this point. Begin by coating the chops, one at a time, with parmesan, then egg, then bread crumbs.

Heat the remaining olive oil in a skillet & cook the chops about 7 minutes on each side, or until the outter crust is golden brown & the center of the chop registers 150F on a meat thermometer.

Top with a drizzle of crème fraîche, basil leaves & roasted tomato wedges. Sprinkle with a bit more parmesan if you like.