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.
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