Kunekune Pork with Balsamic Tomato Sauce

Kunekune Pork Chops with Balsamic Tomato Sauce

This Italian-inspired dinner pairs richly flavored Kunekune pork chops with sweet-tart tomatoes and balsamic vinegar. Spaghetti squash, mozzarella, and basil pesto make a satisfying side without traditional pasta.

Ingredients

Use the ingredient list below for precise quantities.

Instructions

1. Heat oven to 400°F. Halve the spaghetti squash, remove the seeds, oil the cut sides, and roast cut-side down until tender, 25–35 minutes.
2. Pat the pork chops dry. Season with garlic, paprika, Italian herbs, salt, and pepper.
3. Heat an oven-safe skillet over medium-high. Sear the chops until browned, 3–4 minutes per side, then finish in the oven until the thickest part reaches 145°F. Rest 5 minutes.
4. Return the skillet to medium heat. Cook the chopped tomato until softened, then stir in balsamic vinegar and butter. Simmer until glossy.
5. Scrape the squash into strands and toss with mozzarella and basil pesto. Serve with the rested chops and spoon the balsamic tomato sauce over the pork.

Why It Works

Kunekune pork chops stay succulent, while balsamic vinegar concentrates the tomato’s sweetness. The squash absorbs pesto and melted mozzarella without weighing down the plate.

Tips

• Because chop thickness varies, trust a thermometer rather than the clock.
• Pull the pork at 145°F and rest before serving.
• Add red-pepper flakes for gentle heat.

Serving Suggestions

Serve with a crisp green salad or roasted broccoli.

FAQ

Bone-in or boneless chops? Either works. Bone-in chops may take a few minutes longer.  (Note: Dos Lobos Ranch does not offer boneless Kunekune porkchops in our product line-up.)

Can I prepare the squash ahead? Yes. Roast it up to two days ahead and reheat before tossing with pesto and cheese.