Tomato-Smothered Pork Chops

Turn cherry tomatoes and capers into a delicious sauce for quick-cooking pork chops! No cherry tomatoes? Just use a cup of fresh tomato chunks, instead.

1 tsp. dried marjoram

½ tsp. garlic powder

¼ tsp. salt

¼ tsp. pepper

1 Tbs. olive oil

4 pork loin rib chops, preferably center cut, about ¾” thick, 2 lbs.

½ cup chopped onions

¼ cup canned beef broth

1 tsp. Worcestershire sauce

1 cup cherry tomatoes, halved

2 tsp. drained capers

2 tsp. butter

In small bowl, stir together ½ tsp. marjoram, ¼ tsp. garlic powder, salt and pepper. Dividing equally, pat seasoning mixture over both sides of each pork chop. In large nonstick skillet, heat oil over medium-high heat. Add pork chops, in batches if necessary; cook, turning once, until browned on both sides and cooked through, 5-7 minutes per side. Meat thermometer inserted into thickest part away from bone should register 145°F. Transfer chops to platter; cover to keep warm. In same skillet over medium heat, cook onions, stirring occasionally, until lightly browned, 2-3 minutes. Add beef broth, Worcestershire sauce, cherry tomatoes, capers and remaining ½ tsp. marjoram and ¼ tsp. garlic powder; simmer until liquid is slightly reduced, about 2 minutes. Stir in butter. Return pork chops to pan; cover and heat through, about 2 minutes. Serve immediately. Serves 4.

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