Herb-Marinated Pork Chops
Published March 1, 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.
Like most weeknights when I’m searching for recipes during one of the kids’ activities, I didn’t read this recipe fully through first and didn’t realize you were supposed to use thin chops. Had 1-inch think bone-in chops, which I grilled, then added to the marinade. Still absolutely delicious. The 10 y.o. gave it the stamp of approval by telling me to “put it on ‘The List’”.
I made this because I didn’t have enough time for a full marinade before dinner. Frankly, I had my doubts about how good a post-cooking matinade could be, but as the marinade is oil-based, I figured I could always pour it into the pan and cook the pork chops in that to concentrate the taste, I am happy to be wrong. The marinade is delicious, and a 15 minute rest with the occasionally flip coated it deliciously! We dunked our bread in the left-over marinade on our plates. I made the marinade as written, using the NYT Cooking function to reduce it to half the portion. The only change I made was using 1 inch thick chops, which I sautéed a little longer on each side in the pan. I used a meat thermometer to make sure the pork was in the safe zone. Thinner chops, as specified in the recipe, would be even better because you would get a better ratio of delicious marinade to delicious pork. Highly recommended!
Just for clarity and safety: IF you decide to pre marinade the meat in the olive topping, as some suggest here, be sure to split it in two. Use one half for that marinade and the other half later on your cooked pork. Do NOT put the same first part marinade back onto the meat as you're putting uncooked pork bacteria back onto your cooked meal!
While letting the pork post-marinade, it cooled down to room temperature. Very unappetizing. If I wanted a room temperature pork chop, I'd eat at the state fair.