Mediterranean pork chops

Prep 10 min
Total 20 min
Makes 2 Servings



bone-in pork chops
Campari tomatoes, cut in half
3 tbsp
finely chopped parsley
olive oil, for cooking
1/4 cup
kalamata olives, pitted
small onion, cut into thin wedges
garlic clove, smashed


  • Heat a large frying pan over medium. When hot, lightly brush pan with oil, then add chops. Cook chops until springy when pressed, about 3 min per side. Transfer to a plate. Cover with foil. If pan is dry, add more oil. Add tomatoes, olives, onion and garlic to the pan. Cook until softened, 2 to 3 min, reducing heat if necessary. Spoon sauce over chops and sprinkle with parsley.

Serving Tip: Pair with a salad of tender greens (we used mâche) and a baguette to soak up the sauce.


Calories 334, Protein 34 g, Carbohydrates 12 g, Fat 17 g, Fibre 2 g, Sodium 365 mg.

Wine Pairings

With tomato sauce, serve an earthy wine that isn’t too fruity. This one has the elegance of an Old World wine for a modest price. Masi Tupungato Passo Doble, Argentina, $16.

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