# Olive You From My Head To My Chops

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

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.

- Serves: 4
- Cook time: 1 hour 5 minutes
- Cuisine: Mediterranean
- Meal: Dinner
- Dietary: Dairy-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/mediterranean-braised-pork-chops-in-tomato-olive-and-caper-sauce-559a0b17
- Image: /api/recipes/image-file?pathname=recipes%2F559a0b17-ef1b-41f2-a88e-8e50f39be997-1777055126203.png

## Ingredients

- 4 bone-in pork chops, about 1 inch thick
- 1/4 cup all-purpose flour
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 (28 oz) can crushed tomatoes (canned)
- 1 cup chicken broth
- 3/4 cup kalamata olives, pitted and halved
- 3 tbsp capers, drained
- 2 tsp fresh thyme, chopped
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped

## Instructions

1. Pat pork chops dry and season both sides generously with salt and pepper. Dredge each chop lightly in the flour, shaking off excess.
2. 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. (Herb says: Searing isn’t just for looks, it builds fond, that sticky golden layer, which will later make your sauce sing.)
3. Reduce heat to medium. Add onion to the pan and sauté for 4-5 minutes, scraping up brown bits, until translucent.
4. Stir in garlic and cook for 1 minute until fragrant.
5. Pour in white wine and simmer for 2 minutes, scraping up any remaining fond. (Herb says: Deglazing lifts all that flavorful goodness into your sauce, a move straight from the chef’s playbook.)
6. Add crushed tomatoes, chicken broth, olives, capers, thyme, oregano, and red pepper flakes. Bring to a simmer.
7. 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. Uncover and simmer 10 minutes more to reduce and concentrate the sauce.
9. Stir in lemon zest and juice, check seasoning, and adjust salt and pepper as needed. (Herb says: Lemon goes in at the end to keep its zingy brightness, cooking it too long dulls the flavor.)
10. Serve chops and sauce sprinkled with parsley.

## Equipment

- Dutch oven or heavy-bottomed skillet