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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.


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


  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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  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.



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