Use heirloom tomatoes to make this dish extra colorful.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light July 2012

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

255 calories; fat 10.7g; saturated fat 2.4g; mono fat 5.5g; poly fat 1.2g; protein 25.3g; carbohydrates 15.1g; fiber 1.1g; cholesterol 71mg; iron 1.6mg; sodium 348mg; calcium 41mg.