As promised, I bring you another one skillet dish! This is probably one of my favorite one skillet dishes because its really classy and delicious, but simple and easy. It would be great for a group of people because its cheap too!
I came up with this dish thinking about toppings for pork chops. I used the generic name of Italian-baked chops because it uses some classic italian flavors like tomato and garlic. It really is a great way to serve pork.
These are the only ingredients you need to make a delicous baked pork chop meal.
2 pork chops
2 shallots, chopped
2 teaspoons minced garlic
1 can (14.5 oz) of diced tomatoes (I prefer the ones with garlic and basil)
1 – 2 Tablespoons for olive oil
1 Tablespoon of red wine vinegar
salt and pepper to taste
Pasta, as you like
Step 1: Sear the pork chops
The pork chops look strangely different because they are. My boyfriend prefers this dish with smoked, bone-in chops, and I prefer it with lean, bone-out chops. So, this dish is versatile in that effect as well. First liberally salt and pepper each side of the chops. Then warm the olive oil over medium heat and add the chops, searing on each side for about 5-7 minutes.
As you see, I added the chopped shallots and garlic directly to the pan. Mix them around the pan. This will lap up the delicious pan drippings, making the dish even tastier. Cook them in the pan for a good 3 minutes, until fragrant.
Deglaze the pan by adding the red wine vinegar. Then add canned tomatoes, juice and all. Season with salt and pepper liberally again. Turn the pork chops one last time, and turn the heat down to a light simmer. Let this savory mixture cook on low for 20 – 30 minutes to let the flavors meld.
Lastly, I like to add a little pasta to sop up the yummy sauce. It doesn’t need much, though! A 1/2 a cup per person is plenty.