Cheer up those chops with cherries!
Pork Chops with Pan Roasted Cherry Tomatoes
Prep Time: 2 mins | Cook Time: 25 mins | Serves 2
- 2 boneless pork loin chops, about 3-4 oz. each
- 1 tsp. butter
- 2 tbs. olive oil, separated into 1 tbs. & 1 tbs.
- salt + pepp
- 1 pint grape tomatoes
- 2 cloves garlic
- 1 cup chicken stock
Heat oven and skillet: Preheat your oven to 375 degrees. In a medium-sized skillet, heat the olive oil and the butter over medium heat.
Prep and sear chops: Pat down your pork chops and season both sides well with salt and pepper. Once the olive oil & butter combo is hot (but not burning!), place the chops in and leave alone. Sear for about 4 minutes or once there is a golden crust formed, and then turn and sear the other side for 3 minutes.
Once the pork chops have been seared on both sides, remove from the pan and set aside. Turn down the heat to medium low and add the other 1 tbs. of olive oil to heat. Add the garlic and cook for 1 minute.
Scrape pan for flavor: Add in the chicken stock and make sure to scrape up any bits that may have come from searing the pork. Then add in the tomatoes and garlic and let them cook for about 5-8 minutes on low heat, stirring occasionally.
Finish cooking pork chops: Add back in the pork chops and any of their juices, and place entire skillet in the oven for about 10 minutes. Remove from the oven and let the pan sit for another 10 or so minutes. The pork chops are done when your meat thermometer reads 165 degrees.
Note: I like to serve the chops, tomatoes, and their juices over a grain, such as couscous or rice pilaf. Adding a starch underneath ensures all that yummy flavor will be soaked up!
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!