This Balsamic Tomato Pork Chops recipe is a definite keeper. The balsamic vinegar reduced with tomatoes, feta and more, create the most amazing sauce!
Wash and cut slices into the side of each pork chop with the fat and silver skin along the edge. This stops the pork chops from curling.
Make cuts every 1 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 an inch deep.
Dry pork chops with paper towels and sprinkle both sides with salt and pepper.
Heat about 2 tablespoons of oil in a large skillet over medium-high heat until shimmering or a drop of water flicked in it dances.
Add pork chops and cook until well browned and cooked all the way through, between 4 and 6 minutes minutes per side.
Remove pork chops from your skillet and transfer to a plate. Tent loosely with foil.
Wipe out skillet with paper towel and add some more oil.
Heat, again until it shimmers or a drop of water flicked in it dances.
Add your onions and cook until softened, between 2 and 3 minutes.
Add tomatoes and cook for about 1 minute.
Add garlic and cook for about 1 minute and then add in the balsamic vinegar and basil.
Cook until mixture has thickened and gets somewhat syrupy, another few minutes.
Pour any accumulated meat juices from plate into the skillet.
Remove from heat and add butter. Continually stir until butter is incorporated.
Season with salt and pepper to your taste.
Pour mixture over top of your pork and add cheese.
Serve immediately with rice.