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July 26, 2012
Pork and Tomato Skillet Saute
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
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.
Nutritional Information
Amount per serving (serves 4)
Calories: 255
Fat: 10.7g
Saturated fat: 2.4g
Monounsaturated fat: 5.5g
Polyunsaturated fat: 1.2g
Protein: 25.3g
Carbohydrate: 15.1g
Fiber: 1.1g
Cholesterol: 71mg
Iron: 1.6mg
Sodium: 348mg
Calcium: 41mg
Cooking Light
Posted by Lisa at July 26, 2012 7:28 AM
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