Ingredients:

• 4 boneless Ontario pork loin chops (about 1 lb/500 g)
• 1/2 tsp (2 mL) each salt and pepper, divided
• 1 tbsp (15 mL) butter
• 2 cups (500 mL) grape tomatoes
• 2 cloves garlic, minced
• 1 cup (250 mL) 35% whipping cream
• 1/4 cup (60 mL) chopped fresh basil
• 12 pitted kalamata olives (optional)

Cooking Instructions:

1. Sprinkle pork chops all over with 1/4 tsp (1 mL) of the salt and pepper.
2. In a large skillet, melt butter over medium-high heat. Add pork chops and brown on both sides; transfer to a plate.
3. Return skillet to medium-high heat and add tomatoes, shaking pan occasionally for about 3 minutes or until starting to brown and burst. Stir in garlic and remaining salt and pepper. Add cream and bring to a boil. Reduce heat and simmer for about 5 minutes or until sauce thickens slightly and tomatoes have softened.
4. Return pork chops with any accumulated juices to skillet. Simmer, turning chops once for about 5 minutes or until just a hint of pink remains in pork. Remove chops to plates and stir basil into sauce. Spoon sauce over pork chops and garnish with olives, if using.