Pork And Tomato Skillet Sauté

• 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

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, pork chops, salt, freshly ground black pepper, shallots, balsamic vinegar, garlic, grape tomatoes, fresh basil

Taken from www.myrecipes.com/recipe/pork-tomato-skillet-saute (may not work)