Pork & Tomato Skillet Sauté
- 1 Tbsp. olive oil, divided
- 4 (6 oz.) bone-in center-cut loin pork chops, trimmed
- ½ tsp. salt, divided
- ½ tsp. black pepper, divided
- ½ cup shallots, thinly sliced
- 2 Tbsp. balsamic vinegar
- 2 tsp. garlic, minced
- 2 cups grape tomatoes
- 3 Tbsp. fresh basil, chopped
Directions1. Heat 1 tsp. olive oil in a large nonstick skillet over medium-high heat. 1. Sprinkle chops evenly with ¼ tsp. salt and ¼ tsp. black pepper. Add pork to hot pan and cook 3 minutes on each side or until internal temperature reaches 145°F. Remove pork from pan and set aside. 1. Add remaining 2 tsp. olive oil, shallots, vinegar and garlic to the pan. Sauté 1 minute, scraping pan to loosen browned bits. Add tomatoes, remaining ¼ tsp. salt and ¼ tsp. black pepper to the pan and cook 2 minutes or until tomatoes begin to soften. 1. Sprinkle with basil. Serve tomato mixture with pork.
Calories 390, Total Fat 23g (Saturated 4.5g, Trans 0g), Cholesterol 100mg, Sodium 400mg, Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 5g), Protein 36g, Vitamin A 15%, Vitamin C 20%, Calcium 6%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Main Dish Summer Dairy Free Sodium Smart