Pork and Tomato Skillet Sauté

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

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Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 10.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.3g
  • Carbohydrate: 15.1g
  • Fiber: 1.1g
  • Cholesterol: 71mg
  • Iron: 1.6mg
  • Sodium: 348mg
  • Calcium: 41mg

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. 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.
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