Olive You From My Head To My Chops hero image

Olive You From My Head To My Chops

Mediterranean Braised Pork Chops in Tomato, Olive, and Caper Sauce

1 hour 5 minutes
Serves 4
DinnerMediterranean
Herb's take

Say hello to the Mediterranean: pork chops get the VIP treatment, slow-braised in a tangy tomato sauce laced with olives, capers, and aromatic herbs. We’ll practice searing, deglazing, and coaxing serious flavor from humble pantry staples, Mediterranean grandmothers everywhere would approve.

Equipment needed
  • Dutch oven or heavy-bottomed skillet

Ingredients

Yield
4

Instructions

  1. 01
    Pat pork chops dry and season both sides generously with salt and pepper. Dredge each chop lightly in the flour, shaking off excess.
  2. 02
    Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Sear pork chops 2-3 minutes per side until golden brown. Transfer chops to a plate.
  3. 03
    Reduce heat to medium. Add onion to the pan and sauté for 4-5 minutes, scraping up brown bits, until translucent.
  4. 04
    Stir in garlic and cook for 1 minute until fragrant.
  5. 05
    Pour in white wine and simmer for 2 minutes, scraping up any remaining fond.
  6. 06
    Add crushed tomatoes, chicken broth, olives, capers, thyme, oregano, and red pepper flakes. Bring to a simmer.
  7. 07
    Nestle pork chops and any juices back into the sauce. Reduce heat to low, cover, and braise gently for 35 minutes, flipping chops halfway.
  8. 08
    Uncover and simmer 10 minutes more to reduce and concentrate the sauce.
  9. 09
    Stir in lemon zest and juice, check seasoning, and adjust salt and pepper as needed.
  10. 10
    Serve chops and sauce sprinkled with parsley.

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Olive You From My Head To My Chops | Cook with Herb