Pork and Tomato Skillet Sauté

Pork and Tomato Skillet Sauté Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Use heirloom tomatoes to make this dish extra colorful.

Yield:

Serves 4 (serving size: 1 chop and about 1/2 cup tomato mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 255
Fat 10.7 g
Satfat 2.4 g
Monofat 5.5 g
Polyfat 1.2 g
Protein 25.3 g
Carbohydrate 15.1 g
Fiber 1.1 g
Cholesterol 71 mg
Iron 1.6 mg
Sodium 348 mg
Calcium 41 mg

Ingredients

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

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add remaining 1 tablespoon oil, shallots, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits. Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon 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.

Note:

Bruce Weinstein and Mark Scarbrough,

July 2012
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