Tuesday, June 26, 2012

Super Fast Pork and Tomato Skillet Saute

This recipe comes from Cooking Light Magazine and is under the Super Fast 20 minute cooking section.  I am always looking for quick dinners.  This was a REALLY good one!  We loved it.  I love the small grape tomatoes - they are bursting with flavor.  I have a basil plant in my garden that provided the beautiful and yummy garnish.  I have to admit that this is the first time I have ever tried using shallots.  They were yummy sauted in with the balsamic vinegar!  This was a quick and delicious way to serve pork chops.




Pork and Tomato Skillet Saute
from Cooking Light Magazine


4 tsp olive oil, divided
4 (6-oz) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/2 c thinly sliced shallots
2 TBSP balsamic vinegar
2 tsp minced garlic
2 c grape tomatoes
3 TBSP chopped fresh basil

Heat a large nonstick skillet over medium-high heat.  Add 1 tsp oil; swirl to coat.  Sprinkle chops evenly with 1/4 tsp salt and 1/4 tsp pepper.  Add pork to pan; cook 3 minutes on each side or until desired degree of doneness.  Remove pork from pan.  Add remaining 1 TBSP oil, shallots, vinegar, and garlic to pan; saute 1 minute, scraping pan to loosen browned bits.  Combine tomatoes, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper in a medium bowl; toss gently to coat.  Add tomato mixture  to pan; cook 2 minutes or until tomatoes begin to soften.  Sprinkle with basil.  Serve tomato mixture with pork.

1 comment:

Melinda said...

This looks delicious. I am always looking for quick dinner ideas, too!Thanks for all your wonderful recipes!

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