Pork chop, balsamic tomato mustard sauce
2 bone-in pork chops, one inch thick
2 cloves garlic, minced
2 tbsp balsamic vinegar
1/4 cup shallots, chopped
1 cup cherry tomatoes, halved
2 tbsp dijon mustard
Pork chops are a staple around these parts. They're easy and tasty and a relatively blank canvas that can handle any sauce you throw at it.
Heat a couple tablespoons of olive oil in a skillet until the first wisps of smoke appear. Add the pork chops and let them brown on both sides on high heat. Once they're well browned, add the shallots, garlic, balsamic vinegar and enough water or chicken broth to cover the bottom half of the chops.
Cover and turn to low heat. Allow the chops to cook for 5-10 minutes. They should give a little when you poke them. Remove the chops and allow to rest.
Meanwhile, toss the tomatoes and mustard into the skillet and stir. Reduce the sauce to a consistency you like and pour over the chop with a little fresh parsley or thyme. Serve with rice or couscous.