Dinner doesn’t get any easier than these Skillet Pork Chops with a summery burst tomato and shallot pan sauce!
This post was developed in partnership with Ohio Pork. As always, all opinions are my own.
Last week, I wrote “NO KITCHEN” in big fat capital letters on my calendar and drew a line that traveled over more weeks than I care to think about at this moment. It feels like we’ve been working a second full time job preparing for our kitchen renovation, but we are finally ready for demo day and the real adventure to begin.
Our renovation is a complete gut of the kitchen and the majority of our downstairs, which means we’re going without a stove, countertops, and kitchen sink for at least a couple months. We emptied our cabinets and made a survival kit to take to our basement bunker, which has all the essentials: a microwave, toaster oven, single induction burner, and a freezer packed with a double batch of my Giant Bakery Style Chocolate Chunk Cookies #priorities.
I’m mostly terrified, but there is a crazy part of me that’s excited about making do with the bare minimum over the next few months. I know it’ll be a challenge to cook at home, so I’m assembling some go-to meals that require little effort, prep, and no more than one burner.
I’m sure the Ultimate Veggie Sandwiches will be making several appearances, along with no bake breakfast options like my Apple Butter Overnight Oats. Dinner will definitely be the biggest challenge, but luckily I’ve already found one easy staple recipe with these Skillet Pork Chops with Tomato Shallot Sauce!
Many of you probably grew up eating pork chops that more closely resembled a stack of cardboard than a juicy cut of meat. It can be tough to shake those less-than-appealing memories, but trust me, pork chops deserve another shot.
This affordable cut of meat is quickly becoming one of my go-tos for an easy weeknight meal. I’ve found the key to cooking a great chop is not to overcook them. A quick sear in a sizzling cast iron skillet plus just a few minutes of cook time on each side is all you need to deliver a moist, juicy, and tender cut of meat the whole family will enjoy.
The Ohio Pork Council recommends cooking pork to 145 degrees. Don’t be scared off if the pork still has a blush of pink. Go by temperature, not by looks! Just like with other cuts of meat, pork benefits from a 5-10 minute rest, which allows the juices to be reabsorbed back into the meat.
For this version of Skillet Pork Chops, I used bone in ribeye chops. I personally like the extra flavor the bone gives the meat. My chops were about 1/2 inch thick, which means they cook in the skillet in about 8 minutes total. 8 MINUTES, GUYS! That’s dinner in a hurry! With the chops being so simple, I had enough time to add a simple pan sauce to go with them.
Pan sauces are one of my favorite ways to create a meal. They come together in the same skillet as your meat, and benefit from all the tasty juices and crusty bits the meat leaves behind. This one is made by deglazing the pan with a little balsamic vinegar then sautéing shallots and cherry tomatoes until they form a rich, sweet, and tangy summer sauce.
I like to nestle the pork chops back into the skillet with the tomato sauce, then sprinkle them with a little basil. It’s an easy, gorgeous, and delicious meal you can make in 30 minutes or even less!
And how does it taste? Well, nothing like those cardboard pork chops of your youth. These are flavorful, juicy chops made even better by the burst tomatoes and basil. It’s a meal you can make on the busiest weeknights, even the ones you spend crowded around a single burner in your basement bunker.
My absolute favorite tool for cooking meat is my Thermapen! It’s fast and reliable and ensures I don’t turn a tender pork chop into a piece of rubber. If you’d like to get your hands on a Thermapen, take a few minutes to fill out Ohio Pork’s survey. All survey entrants will be entered to win a Thermapen!
For the chops:
- 4 1/2-3/4 inch bone-in pork chops
- Kosher salt and ground pepper
- 2 Tablespoons butter
For the sauce:
- 1 Tablespoon white balsamic vinegar
- 1/4 cup chopped shallots
- 1 pint cherry tomatoes, halved
- 1 Tablespoon butter
- Salt and pepper
- Fresh torn basil
Season the pork chops generously on both sides with salt and pepper. Heat a cast iron skillet over medium high heat. Add a Tablespoon of butter to the skillet and let it melt. Place two pork chops in the skillet and sear for 3-4 minutes until browned.
Flip pork chops and sear for an additional 3-5 minutes or until a thermometer inserted in the meat reads 145 degrees. Remove the chops from the skillet, cover with foil, and set aside. Add the second Tablespoon of butter to the skillet, and repeat the searing process with the second two chops.
To make the sauce, add the balsamic to the skillet and use a spatula to scrape any browned bits off the bottom of the pan. Add the shallots to the pan and cook for about 2 minutes until softened. Add the tomatoes and 1 Tablespoon butter and cook, stirring often, until the tomatoes are cooked down and the sauce is thickened. Season to taste with salt and pepper.
Nestle the pork chops back into the skillet and cover with the sauce. Remove from heat and sprinkle with fresh basil. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 315mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 11g