Pork And Tomato Skillet Saute
- 4 teaspoons olive oil, divided 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick) $
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- 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 $
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- 2 cups grape tomatoes 3 tablespoons chopped fresh basil
- 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; saute 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.
olive oil, savings, salt, savings, grape tomatoes
Taken from www.epicurious.com/recipes/member/views/pork-and-tomato-skillet-saute-50186093 (may not work)