Tuesday, July 31, 2012

Pork and Tomato Skillet Saute

serves 4 ( 7 points +)

  • 4 tsp. olive oil, divided
  • 4 ( 6 oz) bone-in center- cut pork chops
  • salt and pepper to taste
  • 2 T. balsamic vinegar
  • 2 tsp. crushed garlic
  • 2 c. grape tomatoes
  • 3 T. chopped, fresh basil

Heat a large nonstick skillet over medium-high heat. Add 1 tsp. oil and swirl to coat. Sprinkle chops with salt and pepper. Add pork to pan; cook 3 minutes per side or until done.
Remove pork from pan. Add remaining 1 T. oil, vinegar and garlic to pan; saute 1 minute, scraping pan to loosen browned bits. Combine tomatoes with ¼ tsp. salt and ¼ tsp. pepper in a medium bowl; toss to coat. Add tomato mixture to pan; cook until tomatoes begin to soften. Sprinkle with basil. Serve tomato mixture with pork.

adapted from "Cooking Light"

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