Pork Chops with “Jammy” Tomatoes
1 cup brown rice
4 boneless pork chops
1 tsp. paprika
1 tbsp. olive oil
1 pint grape tomatoes
1/4 cup cider vinegar
3 tbsp. brown sugar
1. Cook rice according to package directions.
2. Meanwhile, season the pork with the paprika, 1/2 tsp. salt, and 1/4 tsp. pepper. Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6-8 minutes per side; remove and set aside to rest.
3. Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 5-7 minutes.
4. Serve the pork with the tomatoes and the rice.
This is a favorite in the Humber household. Even though it’s not a meal I can really prep ahead (which are of course my favorite) it is so quick and easy and tastes amazing.
Here is a tip, we always have a chop left over, it is so good sliced the next day cold on toasted bread and whatever fruit spread you have on hand as the condiment. We happen to have fig preserves and that was amazing!
Hope you make this one and enjoy!!