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.
These were delicious! I went with the heirloom tomatoes, as the recipe suggests, selecting those that were the size of a quarter or smaller. I had the same experience as some of the other commenters: it took about 20 minutes to get the pork cooked through in two batches. I think next time, I'm going to sear the pork chops in a hot pan and then grill them until they are cooked through. We loved them though... they were the first leftovers to be finished for the week!
I liked this recipe. The pork chops I used cooked in the time indicated. However, I ended up cutting the tomatoes in half first which helped cook them quicker but still felt they needed more than 2 minutes to get to a soft/cooked level that would go well with the pork. I served with couscous and had some of the extra tomato-shallot sauce on top of that as well.
This pork recipe is a great use for those fresh summer tomatoes. It came together in 20 minutes and tasted perfect with a spinach salad. I would definitely use this recipe again for a quick weeknight meal.