-
1
Allow the pork chops to come to room temperature.
-
2
Heat a large skillet to medium-high heat.
-
3
Sprinkle pork chops with salt and pepper and pan-fry them in a light drizzle of olive oil until brown on both sides and nearly cooked through.
-
4
Theyll finish cooking once you take them out of the pan.
-
5
(For 1/2-inch chops, this means about 4 minutes on the first side and 3 minutes on the second side.)
-
6
Remove the chops to a serving platter and cover with foil to keep warm.
-
7
To the pork pan, turn the heat down to medium and add the garlic with a drizzle of olive oil.
-
8
Let the garlic soften for 90 seconds until fragrant but not brown.
-
9
Pour in the champagne or wine and inhale deeply.
-
10
Add the tomato chunks and give thanks.
-
11
Let the champagne reduce by half while the tomatoes warm through and soften, stirring the pan to pick up all the yummy pork bits.
-
12
After about 4 minutes, the tomatoes should be slightly soft and the champagne reduced.
-
13
Stir in the heavy cream.
-
14
Shout for joy.
-
15
Taste the sauce and add salt and pepper to your taste.
-
16
Let the sauce bubble for 90 more seconds, then pour over the pork chops and enjoy!
-
17
Notes: You could serve this over sliced pork loin or tenderloin toodelicious!
-
18
If you prefer your tomatoes more cooked, add them with the garlic.
