Skillet Balsamic Pork Chops with Tomatoes

This is the first time I've tried gremolata (an Italian lemon, garlic and herb condiment), and OMG, the level of yum it brings to the pork is off the charts! The pan sauce itself is delicious but the gremolata adds extra zestiness!

Ingredients:

2-3 pork chops, 3/4" thick

1/2 red onion, sliced

1 cup cherry tomatoes, halved

2 tsps minced garlic

3/4 cup chicken broth

1 tbsp balsamic vinegar

1 tsp lemon juice

1/2 tsp dry thyme

1 tsp fresh rosemary, chopped

1 tsp sea salt

1/2 tsp pepper

2 tbsps olive oil

2 tbsps butter

Gremolata:

2 tbsps fresh basil, thinly sliced

1 tsp lemon zest

1 tsp minced garlic

2 tbsps olive oil

2 tbsps fresh chopped parsley

Start by mixing the gremolata together, then set it aside. Prepare the rest of the vegetables.

Heat olive oil in a large skillet to medium high. Pat dry the pork chops with a paper towel, then salt and pepper to your liking and brown in pan 5 minutes per side. Remove to a plate and cover with foil to keep warm.

Pour half of the broth into the skillet to deglaze. Melt the butter in the pan and add garlic cooking 1 minute. Add the onion, tomatoes and seasonings and cook 3 minutes.

Pour in the remainder of the broth, balsamic and lemon juice. Cook 2 minutes and return the chops to the pan, turn to coat and warm through.

Top each pork chop with the gremolata and serve.

Serve with more veggies like corn on the cob or...

with mashed potatoes drizzled with the pan juices. 😋

Adapted from: aberdeenskitchen.com