Pork with Tomato Champagne Cream Sauce

Allow the pork chops to come to room temperature. Heat a large skillet to medium-high heat. 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. They’ll finish cooking once you take them out of the pan. (For 1/2-inch chops, this means about 4 minutes on the first side and 3 minutes on the second side.)

Remove the chops to a serving platter and cover with foil to keep warm.

To the pork pan, turn the heat down to medium and add the garlic with a drizzle of olive oil. Let the garlic soften for 90 seconds until fragrant but not brown.

Pour in the champagne or wine and inhale deeply.

Add the tomato chunks and give thanks.

Let the champagne reduce by half while the tomatoes warm through and soften, stirring the pan to pick up all the yummy pork bits.

After about 4 minutes, the tomatoes should be slightly soft and the champagne reduced. Stir in the heavy cream. Shout for joy.

Taste the sauce and add salt and pepper to your taste. Let the sauce bubble for 90 more seconds, then pour over the pork chops and enjoy!

Notes:
You could serve this over sliced pork loin or tenderloin too—delicious!
If you prefer your tomatoes more cooked, add them with the garlic.