pork and tomato skillet saute

did you plant tomatoes this year? did something eat yours down to stumps, or was that just me? or are yours bursting with so many tomatoes you don't know what to do with, or was that just my parents? if you can't pick your own tomatoes, there are still farmers around here practically giving them away. pick some up, saute them with shallot, balsamic, garlic, and use it to top your protein of choice. i used pork, as the original recipe called for, but this tomato mixture would be amazing on top of a plain old chicken breast or baked fish.

pork and tomato skillet saute
adapted from cooking light, july 2012
20 minutes, serves 4

4 bone in pork chops or 8 boneless pork cutlets
3 shallots, thinly sliced
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 cups grape/cherry tomatoes
3 tablespoons chopped fresh basil

1. heat a large skillet over medium heat and coat with olive oil. season your pork with salt and pepper. add the pork and cook a couple minutes on each side, until cooked through. remove pork from the pan.
2. coat the bottom of the pan with oil and add the shallots, vinegar, and garlic. saute for about 1 minute. add tomatoes to the pan and season with salt and pepper. cook until the tomatoes begin to soften, about five minutes. 
3. return the pork to the pan and coat in the tomato mixture. add the fresh basil and toss to combine.