Mediterranean Pork Chops
By America's Test KitchenPublished on October 14, 2011
Yield
Serves 4
Ingredients
4 boneless rib pork chops or center-cut, about 1 inch thick2 tablespoons olive oil 2 medium zucchini, cut into ¾-inch pieces3 cloves garlic, minced¾ cup low-sodium chicken broth 1 tablespoon chopped fresh oregano 2 cups cherry tomatoes, halved⅓ cup pitted black olives, halved
Before You Begin
To round out the meal, serve with couscous.
Instructions
- Pat pork chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover with foil.
- Add remaining tablespoon oil to skillet and heat until just smoking. Add zucchini and salt to taste and cook, stirring, until spotty brown, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and oregano and bring to simmer, using wooden spoon to scrape bottom of pan. Push zucchini to sides of pan, return chops and any accumulated juices to pan, and cook until pork is cooked through and sauce is slightly thickened, about 7 minutes.
- Transfer chops to serving platter. Add tomatoes and olives to skillet and toss to warm through, about 1 minute. Season with salt and pepper and spoon vegetable mixture over chops. Serve.
Yield
Serves 4Ingredients
4 boneless rib pork chops or center-cut, about 1 inch thick
2 tablespoons olive oil
2 medium zucchini, cut into ¾-inch pieces
3 cloves garlic, minced
¾ cup low-sodium chicken broth
1 tablespoon chopped fresh oregano
2 cups cherry tomatoes, halved
⅓ cup pitted black olives, halved
Ingredients
4 boneless rib pork chops or center-cut, about 1 inch thick
2 tablespoons olive oil
2 medium zucchini, cut into ¾-inch pieces
3 cloves garlic, minced
¾ cup low-sodium chicken broth
1 tablespoon chopped fresh oregano
2 cups cherry tomatoes, halved
⅓ cup pitted black olives, halved
Ingredients
4 boneless rib pork chops or center-cut, about 1 inch thick
2 tablespoons olive oil
2 medium zucchini, cut into ¾-inch pieces
3 cloves garlic, minced
¾ cup low-sodium chicken broth
1 tablespoon chopped fresh oregano
2 cups cherry tomatoes, halved
⅓ cup pitted black olives, halved
Why This Recipe Works
To produce this Mediterranean Pork Chops recipe, we seasoned a basic skillet pork chop with a flavorful mix of Mediterranean vegetables. To prevent the pork chops from curling, we cut two slits 2 inches apart around the outside of each raw chop.
Before You Begin
To round out the meal, serve with couscous.
Instructions
- Pat pork chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover with foil.
- Add remaining tablespoon oil to skillet and heat until just smoking. Add zucchini and salt to taste and cook, stirring, until spotty brown, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and oregano and bring to simmer, using wooden spoon to scrape bottom of pan. Push zucchini to sides of pan, return chops and any accumulated juices to pan, and cook until pork is cooked through and sauce is slightly thickened, about 7 minutes.
- Transfer chops to serving platter. Add tomatoes and olives to skillet and toss to warm through, about 1 minute. Season with salt and pepper and spoon vegetable mixture over chops. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments