Pork Chops with Pan-Roasted Tomato Cream Recipe | Ontario Pork
   
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Pork Chops with Pan-Roasted Tomato Cream

Pork Chops with Pan-Roasted Tomato Cream
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Yield:
Serves 4

Prep Time:
10 minutes

Cooking Time:
20 minutes

Ingredients:

  • 4 boneless Ontario pork loin chops (about 1 lb/500 g)
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 tbsp (15 mL) butter
  • 2 cups (500 mL) grape tomatoes
  • 2 cloves garlic, minced
  • 1 cup (250 mL) 35% whipping cream
  • 1/4 cup (60 mL) chopped fresh basil
  • 12 pitted kalamata olives (optional)

Cooking Instructions:

  1. Sprinkle pork chops all over with 1/4 tsp (1 mL) of the salt and pepper.
  2. In a large skillet, melt butter over medium-high heat. Add pork chops and brown on both sides; transfer to a plate.
  3. Return skillet to medium-high heat and add tomatoes, shaking pan occasionally for about 3 minutes or until starting to brown and burst. Stir in garlic and remaining salt and pepper. Add cream and bring to a boil. Reduce heat and simmer for about 5 minutes or until sauce thickens slightly and tomatoes have softened.
  4. Return pork chops with any accumulated juices to skillet. Simmer, turning chops once for about 5 minutes or until just a hint of pink remains in pork. Remove chops to plates and stir basil into sauce. Spoon sauce over pork chops and garnish with olives, if using.

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