A quick but impressive protein entrée, perfect for busy days!
Roma Tomatoes
2 whole
Butter
2 tablespoons
Dried Sage
1 tablespoon
Worcestershire Sauce
2 tablespoons
Pork Chops
5 thin cut
Salt
1 teaspoon (divided)
Pepper
1/2 teaspoon
15 minute cook time on stovetop
Prep
You will need a sharp knife, a skillet, tongs, and a meat thermometer. Wash and chop the tomatoes.
Step One
Melt butter in the skillet over medium heat. Add Dried Sage and Worcestershire Sauce, stirring to combine.
Step Two
Increase heat to high and carefully place the Pork Chops into the skillet. Cook for 3 minutes without moving them.
Step Three
Flip the pork chops using tongs and season with 1/2 Teaspoon of Salt and Pepper. Cook for another 3 minutes, adding Butter 1 tablespoon at a time as necessary to keep the pan oiled.
Step Four
Reduce heat to medium after the 3 minutes, add the chopped Tomatoes around the pork chops in the skillet and season with remaining Salt. Cover the skillet and cook for an additional 4 minutes.
Step Five
Check the internal temperature of the pork chops with a meat thermometer to ensure they have reached a safe temperature of 145°F (63°C). Serve immediately. Enjoy!
Good Ideas:
For extra flavor, you can add minced garlic to the butter along with the sage and Worcestershire sauce. Serve with a side of Butter Baked Brussel Sprouts or fresh salad for a complete meal.
