Our tender, meaty pork chops cook up in a flash in their own sauce of juicy tomatoes, fresh shallots and a bit of broth
- 1 1/2 tsp. dried marjoram
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 lbs
- 1 tbsp. olive oil
- 1 pint cherry tomatoes
- 1/4 c. low-sodium chicken broth
Sprinkle 1 tsp. marjoram, salt, and pepper over chops. Heat oil in large nonstick skillet oil over medium-high heat. Add chops, in batches if necessary; cook until browned, 4 min. per side, turning once. Remove; cover to keep warm.
In drippings in same skillet, cook shallots 3 min., stirring. Add tomatoes and remaining marjoram; cook 2 min. Add broth, then chops; cover and simmer until chops are no longer pink near bone, 4 min.