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Skillet Pork Chops with Tomatoes

Our tender, meaty pork chops cook up in a flash in their own sauce of juicy tomatoes, fresh shallots and a bit of broth


4 - 4 serving

Total Time

Cook Time


  • 1 1/2 tsp. dried marjoram
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 lbs
  • 1 tbsp. olive oil
  • sliced
  • 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.

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