'Pork and Tomato Skillet Sauté'
Source: Adapted from Cooking Light via My Recipes
4 teaspoons olive oil, divided
4 (6 oz) bone-in center-cut loin pork chops
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/2 cup thinly sliced green onions
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
2 cups cherry tomatoes
3 tablespoons chopped fresh basil
1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat.
2. Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan and cook 3 minutes per side or until desired degree of doneness. Remove pork from pan, cover to keep warm, and set aside.
3. Add remaining 1 tablespoon oil, green onions, vinegar, and garlic to pan; sauté 1 minute, scraping pan to loosen browned bits.
4. 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 over-top the pork.
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