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Pork Chops with Olive Caper Sauce
with roasted broccoli

Active: 35 min Total: 35 min

Tangy, chopped olives add big flavor to these pan-seared pork chops that were last featured in 2019.

Ingredients

Servings:
4
Metric
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, pitted 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. 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)
  3. Pork - Tenderize with a fork and season with some salt and pepper.

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Make

  1. Heat oven to 400F / 204C degrees.
  2. Toss broccoli and garlic with oil (portions for broccoli) and season with some salt and pepper. Spread out on a sheet pan.
  3. Roast broccoli until tender and starting to brown in spots, shaking the pan halfway through cooking, ~25 minutes.
  4. 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.
  5. Transfer pork to a cutting board and let rest for 5 minutes.
  6. When broccoli is finished, squeeze lemon juice over top.
  7. Slice pork and serve with olive-caper sauce on top. Enjoy with broccoli on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (47)
Gluten-free (4)
Paleo (3)
Vegetarian (12)

Most Helpful

Added mushrooms and pancetta because they needed to be used up - otherwise stuck to the recipe. In a house with five children, silence is golden. After everyone sat down to dinner, there was a solid 10 minutes of silence as we devoured this meal. Thanks Cook Smarts Team, another home run!!!

By: Mackenzie
Posted: Nov 22, 2020
Diet: Original
1 Helpful

36 reviews

This was super simple, and my family loved it. I sautéed onions after the sausage. Will make again.

By: Mary Beth
Posted: Apr 08, 2021
Diet: Original
0 Helpful

I liked it but my spouse did not care for the olives so much. Next time I’d make this more of a garnish than a sauce for the pork chop.

By: Elizabeth
Posted: Apr 04, 2021
Diet: Paleo
0 Helpful

Very tasty! The orzo got left out of my grocery order so I used some fusilli I had on hand and parboiled it for 4 minutes as another commenter suggested before baking. Turned out great! Delicious and cheesy.

By: Lisa
Posted: Feb 15, 2021
Diet: Vegetarian
0 Helpful

Everyone loved it. Could have used more sauce though - just a tiny bit dry. Made SO much! I always forget that the CS pasta meals tend to be huge.

By: Jennifer
Posted: Dec 17, 2020
Diet: Original
0 Helpful

I had the timing way off, next time I will be sure the sausage is cooking before the broccoli goes in. It was done before I put the main part in the oven. Then by the time the orzo was cook enough to eat the broccoli was cold.

By: Teresa
Posted: Dec 12, 2020
Diet: Original
0 Helpful

Great easy meal!! Sending this with my son for college!

By: Wendy
Posted: Dec 11, 2020
Diet: Original
0 Helpful