Pork Chop + Roasted Cherry Tomato Lemon Butter Pan Sauce

Ingredients

• 1 unit thick-cut pork chops (bone-in if possible)
• 1 cup roasted cherry tomatoes (from your garden!)
• ½ cup chicken broth
• ½–1 unit lemon (zest + juice)
• 2 tbsp butter
• 1 tbsp olive oil
• to taste unit salt
• to taste unit pepper
• optional unit thyme or rosemary

Instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Roast tomatoes for 20–30 minutes with olive oil and salt.

3. 3

   Pat pork chops dry, season with salt and pepper generously.

4. 4

   Sear pork chops in a hot skillet with oil for 3–4 minutes per side until golden.

5. 5

   Remove pork chops and let them rest.

6. 6

   Add chicken broth to the skillet, scraping up the browned bits.

7. 7

   Add roasted tomatoes and lemon zest/juice to the skillet.

8. 8

   Simmer for 3–5 minutes.

9. 9

   Stir in butter until the sauce is glossy.

10. 10

    Return pork chops to the pan for 2–3 minutes to warm and coat.