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 recipe the first time as directed. We loved it. Second time, partly to save some time and partly out of curiosity, I used a jar of muffuletta olive mix, with some extra EVO, for the marinade. Ingredients were similar. Almost as tasty as the DIY marinade.
I didn’t have thin, boneless chops. Mine were bone-in, probably a half-inch thick. They worked just fine. Also, didn’t have green olives for the marinade, but did have capers, so in they went. Also upped the olive oil.
I added the marinade about half way through the cooking process. I spooned the marinade on the top of the pork chops to keep it from burning. It was delicious! Will make again.