This easy and tasty pork chop recipe will become a staple on your weekly menu in no time. They’re healthy and packed with flavor, but cook in a flash. 325 calories and 6 Weight Watchers Freestyle SP
I envy those of you who are diligent about meal planning for your families each Sunday and manage avoid the whole “fly by the seat of your pants” phenomenon during the week. I need to take a few pages from your book. Teach me your secrets. Please!
While I may not be good at the planning part, I have a knack for dreaming up easy recipes that don’t require a lot of ingredients and are easy to throw together on a busy weeknight.
You help me, I help you. It’s a symbiotic relationship, yes?
A few of our favorite quick and easy meals are Chicken Tenders with Cherry Ginger Glaze (sounds fancy, right? So easy!), Vegetable Curry Quinoa Bowl and Lemon & Dill Shrimp Quesadillas.
This pork chop recipe will fly straight to the top of your weekly menu once your family showers you with praise (and you realize how easy it is). The trick is to use thin-cut, bone-in pork chops. They cook quickly and hold their moisture well, provided they aren’t overcooked.
If there are some kalamata olive dissenters in the family, just serve the olives on the side. Those that like them can sprinkle them on at their discretion.
Braised Pork Chops with Tomatoes & Olives
- 4 thin bone-in pork chops about 1-1/2 pounds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 teaspoons olive oil
- 1 medium onion chopped
- 1/2 teaspoon dried oregano
- 2 garlic cloves minced
- 1 28 ounce can petite diced tomatoes
- 1/4 cup quartered kalamata olives
- 3 tablespoons minced flat-leaf parsley
- salt and pepper if needed
- Season the pork chops with the salt and pepper.
- Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the pork chops in a single layer. If there is not enough room for all of the pork chops, cook in 2 batches, using another 1 teaspoon canola oil.
- Cook until the pork chops are golden brown and just cooked through, about 3 minutes per side. The pork chops should have an internal temperature of approximately 155 degrees F. Transfer the pork chops to a plate.
- Reduce the heat to medium and add 1 teaspoon olive oil. Add the onion and cook, stirring occasionally, until the onions are tender and light golden brown.
- Add the oregano and garlic, and cook for 1 minute.
- Stir in the diced tomatoes and simmer for 10 minutes. Add the pork chops and any accumulated juice to the pan, along with the kalamata olives. Cook until heated through. Stir in the parsley. Serve.
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