Pork and Tomato Skillet Sauté

4 tsp Vera Jane's Extra-Virgin Olive Oil, divided
(4) 6-oz duBreton Natural Pork Bone In Center Loin Chops (about 1/2-inch thick)
1/2 tsp sea salt, divided
1/2 tsp freshly ground black pepper, divided
1/2 cup shallots, thinly sliced
2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
2 tsp garlic, minced
2 cups yellow and red grape tomatoes
3 Tbsp fresh basil, chopped

Heat a large non-stick skillet over medium-high heat. Add 1 tsp oil, swirl to coat. Sprinkle chops evenly with 1/4 tsp sea 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; sauté 1 minute, scraping pan to loosen browned bits. Combine tomatoes, remaining 1/4 tsp sea salt, and remaining 1/4 tsp 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.

Makes 4 servings

Per serving: 255 calories; 107g total fat; 2g saturated fat; 71mg cholesterol; 348mg sodium; 15g total carbohydrates; 11g dietary fiber; 25g protein;

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