Mediterranean pork chops



10 min


20 min


2 Servings

Mediterranean pork chops

John Cullen

A rustic (and quick) homemade tomato sauce is the secret to this memorable meal


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

Nutrition (per serving)

  • 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.

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