Recipe: Balsamic Pork with Pan-Popping Grape Tomatoes

BALSAMIC PORK WITH PAN-POPPING TOMATOES

"The pork. sauce, and topping are all cooked in just one pan. making cleanup a breeze. The acidity of the tomatoes balances the sweetness of the honey and the tanginess of the balsamic vinegar."



PREP TIME: 5 minutes
COOKING TIME: 15 minutes
STANDING TIME: 3 minutes

1 teaspoon canola or corn oil and 1 teaspoon canola or corn oil, divided use
1 cup grape tomatoes
1 tablespoon honey
4 boneless center-cut pork chops (about 4 ounces each), all visible fat discarded
1/4 teaspoon salt and 1/8 teaspoon salt, divided use
1/4 teaspoon ground black pepper
1/4 cup balsamic vinegar

In a large skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the tomatoes and honey for 3 minutes, or until the tomatoes begin to pop and are lightly browned, stirring frequently. Transfer to a bowl. Cover to keep warm.

Sprinkle both sides of the pork with 1/4 teaspoon salt and the pepper.

In the same skillet, still over medium-high heat, heat the remaining 1 teaspoon oil, swirling to coat the bottom. Cook the pork for 3 to 4 minutes on each side, or until it registers 145 degrees F on an instant-read thermometer and is slightly pink in the center. Transfer to a platter. Let stand for 3 minutes, or until the desired doneness.

Meanwhile, in the same skillet, bring the vinegar and the remaining 1/8 teaspoon salt to a boil. Boil for 30 seconds, or until the mixture is reduced by half (to about 2 tablespoons). Spoon over the pork. Top with the tomato mixture.

TIPS, TRICKS:
Lightly spray a measuring spoon with cooking spray to keep honey from sticking to the spoon.

Makes 4 servings
3 ounces pork and 3 tablespoons tomato mixture per serving

PER SERVING: Calories 211, Total Fat 8.5 g,
Saturated Fat 2.0 g, Trans Fat 0.0 g,
Polyunsaturated Fat 1.5 g, Monounsaturated Fat 4.0 g,
Cholesterol 60 mg,
Sodium 286 mg, Carbohydrates 10 g, Fiber 1 g,
Sugars 9 g, Protein 23 g

DIETARY EXCHANGES: 1/2 other carbohydrate, 3 lean meat

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Go Fresh by The American Heart Association