Ingredients
The following ingredients have 4 Servings
- 4 pork chops loin or center cut, bone or boneless, 1 inch thick
- 2-4 tablespoons vegetable oil
- 1 small onion, choopped or sliced
- 12 ounces cherry or grape tomatoes, halved
- 2-3 tablespoons garlic, minced
- 1/2 cup balsamic vinegar
- 3 tablespoons unsalted butter
- 1/2 cup feta, goat or blue cheese, crumbled
- 2 tablespoons basil, dried
- salt (as needed)
- pepper (as needed)
Instruction
- Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.
- Make cuts every 1 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 an inch deep.
- Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat until shimmering or a drop of water flicked in it dances.
- Add pork chops and cook until well browned and cooked all the way through, between 4 and 6 minutes minutes per side.
- Remove pork chops from your skillet and transfer to a plate. Tent loosely with foil.
- Wipe out skillet with paper towel and add some more oil.
- Heat, again until it shimmers or a drop of water flicked in it dances.
- Add your onions and cook until softened, between 2 and 3 minutes.
- Add tomatoes and cook for about 1 minute.
- Add garlic and cook for about 1 minute and then add in the balsamic vinegar and basil.
- Cook until mixture has thickened and gets somewhat syrupy, another few minutes.
- Pour any accumulated meat juices from plate into the skillet.
- Remove from heat and add butter. Continually stir until butter is incorporated.
- Season with salt and pepper to your taste.
- Pour mixture over top of your pork and add cheese.
- Serve immediately with rice.
- Enjoy!
