However, if tomatoes are cooked, roasted, or sauteed, I absolutely love them. One of my favorite ways to cook grape tomatoes is to saute them until they burst. They start to break down, and the flavor intensifies.
In the recipe below, adapted from Cooking Light, pork chops are browned, then shallots, garlic, and tomatoes are cooked with some balsamic vinegar, just until the tomatoes begin to burst. The combination of flavors is incredible.
4 (6-ounce) bone-in center-cut loin pork chops, (about 1/2 inch thick)
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1/2 c. thinly sliced shallots
2 Tbsp. balsamic vinegar
2 tsp. minced garlic
2 c. grape tomatoes
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh parsley
- Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil.
- Sprinkle chops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan and cook 5 minutes on each side. Remove pork from pan.
- Add remaining 1 tablespoon oil, shallots, vinegar (don't stand directly over the pan when you add the vinegar!), and garlic to pan; saute 1 minute, scraping pan to loosen browned bits.
- Combine tomatoes, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss gently to coat.
- Add tomato mixture to pan; cook 5 minutes or until tomatoes start to burst. Sprinkle with basil. Serve tomato mixture with pork.