Tender & Juicy Skillet Pork Chops With Tomatoes Recipe Is Perfect For a Weeknight — Or Any Time!
Meaty chops cook up in a flash in their own sauce of juicy tomatoes, shallots and a bit of broth
When it comes to weeknights, I’m a huge fan of one-pan meals. They usually come together in no time and make clean up a breeze. That’s why this Skillet Pork Chops with Tomatoes recipe is one of my new favorites. It speeds to the table in minutes. Plus, we have a trick that delivers big flavor.
Bone-in chops are pretty delicious on their own. We simply sprinkle them with a little salt, pepper and dried marjoram. The herb adds warm floral notes with hints of citrus. But dried oregano or Italian seasoning would also be delicious. Once browned, cook shallots, tomatoes and more marjoram in the pan drippings. Then finish off with a splash of broth. The flavors blend together so deliciously. The result is a dish that’s elegant enough for company, yet easy any night of the week. Cook along with our video. Then send us your thoughts.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 1/2 tsp. dried marjoram
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 bone-in center-cut pork chops (3 lbs.)
- 1 Tbs. olive oil
- 2 large shallots, sliced
- 1 pint cherry tomatoes
- 1/4 cup low-sodium chicken broth
Instructions
PrintSprinkle 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.
Nutrition
- Calories: 493
- Total Fat: 27 gram
- Saturated Fat: 8 gram
- Protein: 54 gram
- Carbohydrates: 7 gram
- Fiber: 2 gram
- Cholesterol: 176 mg
- Sugar: 4 gram
- Sodium: 463 mg
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