Pork Chops with Cherry Tomatoes and Balsamic Reduction

Ingredients

• 4 (~250g) bone-in rib pork chops, trimmed
• salt and pepper
• 30mL canola oil
• 1 shallot, sliced thin
• 375g cherry tomatoes, halved
• 2 garlic cloves, minced
• 100mL balsamic vinegar
• 30mL butter
• 64g blue cheese, crumbled
• 64mL chopped fresh basil

Procedure

1. Season pork chops with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Cook pork until well browned and cooked through, ~4 minutes/side; remove to plate.
3. Add shallot to skillet and cook until soft, ~1 minute.
4. Add tomatoes and cook until they too start to soften, ~1 minute.
5. Stir in garlic and cook until fragrant, ~30 seconds.
6. Deglaze pan with vinegar and cook until it thickens and becomes syrupy, ~2 minutes.
7. Pour accumulated juices from plate back into skillet. Remove from heat.
8. Whisk in butter and season with salt and pepper to taste.
9. Pour over pork chops, top with blue cheese and basil, and serve.