Ingredients
1 cup packed chopped fresh cilantro
1/4 cup extra virgin olive oil, divided
2 tablespoons capers drained
1 tablespoon caper brine
1 tablespoon water
2 bunches green onions, divded
4 pieces 4 oz boneless center cut loin pork chops
3/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
16 pieces red and yellow cherry heirloom tomoatoes halved
Preparation
Spoon 1 tablespoon caper brine and 2 tablespoons drained capers into the bowl of a mini food processor. Add cilantro, 3 tablespoons oil, and 1 tablespoon water. Chop green onions to measure 3 tablespoons. Add 3 tablespoons green onions to cilantro mixture; process until smooth.
Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside.
Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes. Turn pork over. Add tomatoes; cook 2 minutes. Sprinkle with remaining 1/8 teaspoon salt. Arrange pork mixture on a platter. Drizzle with sauce; sprinkle with slivered onions.
