Herb-Marinated Pork Chops
Published March 2, 2024
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup extra-virgin olive oil
- ¼cup chopped pitted green olives
- 2tablespoons minced shallot
- 2tablespoons lemon juice
- 2tablespoons chopped parsley leaves
- ½teaspoon minced garlic
- ½teaspoon dried oregano
- 3thyme sprigs
- Salt and pepper
- 4(5-ounce) boneless pork loin chops, pounded very thinly (no thicker than ¼ inch)
Nutritional analysis per serving (4 servings)
467 calories; 39 grams fat; 8 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 28 grams protein; 451 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large shallow dish, combine all but 1 tablespoon of the oil with the olives, shallot, lemon juice, parsley, garlic, oregano and thyme sprigs. Season with salt and pepper and mix well.
- Step 2
In a 12-inch nonstick skillet, heat the remaining 1 tablespoon oil over medium-high. Season the pork chops all over with salt and pepper and add 2 pieces to the skillet. Cook until golden underneath, about 2 minutes, then flip and cook until golden on the second side and cooked through, 1½ to 2 minutes longer. Transfer to the marinade and turn to coat. Repeat with the remaining 2 pork chops.
- Step 3
Let the chops marinate, turning and basting occasionally, for 15 to 30 minutes. Serve right away, warm or at room temperature, or refrigerate and enjoy chilled within 3 days.
Private Notes
Comments
The first time I prepared as written. It just didn’t quite come together as wished. I loved the marinade except for raw taste of garlic. The meat was bland, and the marinade was not a happy flavor on only slightly warm meat, This time I doubled the marinade recipe (without the garlic, which I set aside). I used 1/2 to marinate the meat for a couple hours. I sautéd the meat, added garlic for quick cook. The reserved 1/2 marinade was then used as a really yummy topping. The flavors came together.
Although pork tenderloin is very rarely dry, I find it needs a sauce, rather than just the pan drippings. Having recently scored a BOGO deal on the tenderloins, I used this vinaigrette on slices to do the trick nicely. I think I’ll be using it in a variety of ways in the future.
Easy, versatile, quick clean up. If needed to make some swaps: Capers for green olives, Chicken for Pork. Interesting to cook then marinate. Reminded me of a board sauce for meats but with a longer rest. Very good.
I made this last night and it was delicious. My pork loin chop was probably a couple inches thick and I cut it and pounded it to make it thinner. I will definitely make again. I love the idea of marinating after cooking as opposed to before.
Delicious. I added 1/4 c if white wine to the sauce, then added a T of butter to the sauce when cooked, then 2 T of cream cheese, then a splash of cream.
I too missed the pounded these thin, ended up marinating pork for 25 mins with 4tbsp marinade, then pan frying pork to 165 degrees, then adding unused marinade back for plating. Loved it!