I love Mediterranean flavors! These pork chops are easy to prepare & the garlic, tomato, olives pan sauce brings delicious flavor
paleo, Gluten-free, Wildfit, Whole30
Ingredients
- 2 Butcherbox boneless pork chops (or double the remaining ingredients if you’d like to cook 4)
- 1/2 Red onion or 1 shallot, sliced
- 3 Roma tomatoes, cut into 8ths
- 1/2 c. Chicken or vegetable broth
- 1 tsp. Garlic powder
- 10 Pitted olives
- 1 tbs. Capers, drained
- Salt & pepper
- 1 tbs. Olive oil
- Fresh chopped parsley
Pat the pork chops dry with a paper towel & season lightly with salt & pepper.
Heat a skillet over medium heat & add the oil oil & chops.
Cooks the chops 5 minutes per side & remove from the pan.
Add the onions to the pan and reduce the heat. Stir & cook until softened. Add the tomatoes, garlic & broth & stir well making sure to incorporate all bits from the bottom of the pan. (Deglazing)
Once the vegetables come to a simmer add the chops back to the pan & add th red olives & capers.
Cook 3 minutes, basting the chops with the sauce.
Serve topped with the pan sauce & garnish with the parsley.
