Tomato season is right around the corner...we've had so many 90 degree days so far this season in Chicago, frankly I am surprised we don't have some ready already. OK, I'll be patient. This recipe looks fantastic although, I may swap out bone in chops and use boneless. Of course, I will probably have to see what I have in the deep freeze. Another couple of days like yesterday and today, I am going to move myself and my laptop into the deep freeze!
4 tsp. olive oil, divided
4 6oz. bone in center cut pork chops
1/2 tsp salt, divided
1/2 tsp. freshly ground black pepper
1/2 C. thinly sliced shallots
2 tbsp. balsamic vinegar
2 tsp. minced garlic
2 C. grape tomatoes
3 tbsp. chopped fresh basil
Heat a large nonstick skillet over medium high heat. Add 1 tsp. oil, swirl to coat. Sprinkle chops with 1/4 tsp. salt and 1/4 tsp. pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan. Add remaining 1 tbsp. oil, shallots, vinegar, and garlic to pan; saute 1 minute, scraping the pan to loosen brown bits. Combine tomatoes, remaining salt and 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.
Serves 4: Calories:255, fat: 10.7g, protein 25.3g, carb: 15.1g, fiber: 1.1g, chol:71mg, iron:1.6mg, sodium: 348mg, calc: 41mg.
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