Name: Pan-Seared Pork Chops with Parsley-Olive Salsa
Total time: PLACEHOLDER
Ingredients: 1/3 cup chopped fresh parsley leaves; 1/3 cup green olives with pimientos, chopped fine; 1/3 cup pine nuts, toasted (see note above) and chopped; 3 tablespoons capers, rinsed and chopped; 1 clove garlic, minced; 1 tablespoon fresh lemon juice; 3 tablespoons olive oil; Salt and pepper; 1/4 cup all-purpose flour; 6 thin pork chops (about 1 1/2 pounds), trimmed; 1 tablespoon unsalted butter

Why This Recipe Works

We wanted a pan-seared pork chops recipe that could go from oven to table in just 15 minutes. We started our recipe by dipping thin pork chops in a little flour to give them a well-browned coating in a short time. And to keep the butter from burning during browning, we added some oil to the pan, which raised the butter’s naturally low smoke point.

Before You Begin

For this recipe, we like bone-in rib or center-cut chops between 1/4 and 1/2 inch thick. Toast the pine nuts in a small skillet over medium heat until golden in color.

Instructions

Combine parsley, olives, pine nuts, capers, garlic, lemon juice, 1 tablespoon oil, and salt and pepper to taste in small bowl.

Place flour in shallow dish. Pat pork chops dry with paper towels, season with salt and pepper, dredge in flour, and shake to remove excess flour. Heat remaining 2 tablespoons oil and butter in large skillet over high heat until foaming subsides. Cook 3 chops until well browned on both sides, 1 1/2 to 2 minutes per side. Transfer chops to serving platter, cover with foil, and repeat with remaining chops. Serve with parsley-olive salsa.