Pork Chops with Olive Caper Sauce
with roasted broccoli
Tangy, chopped olives add big flavor to these pan-seared pork chops. Serve the pork chops with roasted garlic broccoli that finishes in the oven while the pork rests.
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Proteins
Cuisines
Ingredients
Oven Roasted Broccoli:
- Broccoli - 12 oz , florets
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Pork Chops with Olive Caper Sauce:
- Garlic - 2 cloves , chopped
- Olives, green or kalamata - 1 cup , chopped
- Capers - 1 Tbsp , drained
- Oil, olive - 1 Tbsp
- Oregano, dried - 1/2 tsp
- Pork chops, boneless or bone-in - 4
- Oil, cooking - 2 Tbsp
Prep
- Broccoli / Garlic (for pork and broccoli) - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make olive-caper sauce - Roughly chop olives. Combine with capers, olive oil, garlic (portion for pork), and dried oregano. (Can be done up to 5 days ahead)
- Pork - Tenderize with a fork and season with some salt and pepper.
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Make
- Heat oven to 400F / 204C degrees.
- Toss broccoli and garlic with oil (portions for broccoli) and season with some salt and pepper. Spread out on a sheet pan.
- Roast broccoli until tender and starting to brown in spots, shaking the pan halfway through cooking, ~25 minutes.
- While broccoli roasts, heat a skillet with cooking oil (portion for pork) over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
- Transfer pork to a cutting board and let rest for 5 minutes.
- When broccoli is finished, squeeze lemon juice over top.
- Slice pork and serve with olive-caper sauce on top. Enjoy with broccoli on the side.
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