Pork and Tomato Skillet Sauté

By á-4131

Cooking Light JULY 2012

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

7 points plus

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

Step 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.