Pork Chops with Olive Caper Sauce
with roasted broccoli
Tangy, chopped olives add big flavor to these pan-seared pork chops that were last featured in 2019.
- Broccoli - 12 oz, florets
- Garlic - 2 cloves, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- 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
- 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.
- 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.
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!!!1 Helpful
This was super simple, and my family loved it. I sautéed onions after the sausage. Will make again.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.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.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.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.0 Helpful
Great easy meal!! Sending this with my son for college!0 Helpful