Pork & Grape Tomato Sauté

Prepare Your Ingredients
Preheat the oven to 400° F.
Wash and dry your produce.
Foil-line and lightly grease a baking sheet.
Mince 2 garlic cloves and the shallot.
Roughly chop the basil to make about 2 Tbsp.
Place asparagus on the baking sheet, drizzle with olive oil and season liberally with salt & pepper.

Roast the Asparagus
When the oven reaches 400° F add the asparagus and cook about 12-13 minutes or until crisp tender.

Sear the Pork Chops
Pat pork chops dry and season evenly on both sides with salt and pepper.
Heat 2 tsp. olive oil in a medium pan over medium-high heat until hot.
Sear the chops about 2-3 minutes per side for medium (which is okay!) add oil if pan dries.
Transfer to a dish and cover to keep warm.
Remove pan from heat and allow to cool.

Prepare Tomato Mixture
Once the pan has cooled down, heat 1 tsp olive oil over medium heat.
Saute the shallots for about 1 minute.
Add garlic and all but ½ tsp. of the balsamic vinegar; cook an additional 1 minute.
Add the tomatoes to the pan and season with salt and pepper.
Cook about 2-3 minutes or until they begin to soften. Set aside.

Prepare the Balsamic Butter
Melt the butter in microwave or a small pot over medium heat.
When melted, remove from heat and mix in the soy sauce and the remaining balsamic vinegar.

Plating
Place a pork chop on each dish and top with the tomato mixture.
Drizzle any remaining juices over them.
Sprinkle basil over the top of the tomato mixture.
Place the asparagus next to pork chop, and drizzle with balsamic butter sauce. Enjoy!