Pork and Tomato Skillet Sauté

8 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: 1 chop and about 1/2 cup tomato mixture)
By Bruce Weinstein and Mark Scarbrough
July 2012
RECIPE BY Cooking Light

Use heirloom tomatoes to make this dish extra colorful.

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

Nutritional Information

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

How to Make It

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

karengrathwohl's Review

Dinah3755
August 26, 2013
I had to half my tomatoes in order for them to soften before the vinegar dried up, otherwise very tasty and will make again.

Barham's Review

jdowd0212
July 11, 2013
The pork chops cooked as recipe suggested and with the heirloom tomatoes, it was delicious.

gretcheepoo's Review

gretcheepoo
August 26, 2012
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!

sjcpeach's Review

sjcpeach
August 23, 2012
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.

maddypotpie's Review

maddypotpie
August 06, 2012
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.

AnnaBird's Review

Barham
July 11, 2012
This is a good recipe. Next time I would add olives with the tomato mixture. And the pork chops needed way more than the 6 minutes it said. But overall, I'd say it's easy, fast, and good.

jdowd0212's Review

AnnaBird
June 23, 2012
N/A

Dinah3755's Review

karengrathwohl
June 22, 2012
N/A
© Copyright . All rights reserved. Printed from https://www.myrecipes.com