Best 3 Pork Chops With Green Olives And Lemon Recipes

Indulge in a culinary journey with our diverse collection of pork chop recipes, each bursting with unique flavors and cooking techniques. From the zesty Pork Chops with Green Olives and Lemon, where succulent pork chops are enveloped in a savory sauce of briny olives, zesty lemons, and aromatic herbs, to the classic Southern-inspired Fried Pork Chops, where crispy golden-brown exteriors give way to tender and juicy interiors.

Explore the richness of Italian cuisine with our Pork Chops with Marsala Sauce, where tender pork chops are braised in a luscious sauce made from Marsala wine, mushrooms, and creamy butter. For a taste of Mexican flair, dive into our Pork Chops with Chipotle Cream Sauce, where succulent pork chops are smothered in a creamy sauce infused with smoky chipotle chiles and tangy tomatillos.

If you're craving a hearty and comforting meal, our Pork Chops with Apples and Onions is sure to satisfy. The sweet and savory combination of tender pork chops, caramelized apples, and sautéed onions is a classic for a reason. For a more exotic twist, try our Pork Chops with Pineapple Salsa, where juicy pork chops are paired with a vibrant salsa made from fresh pineapple, red onions, and cilantro.

No matter your taste preferences, our collection of pork chop recipes offers something for everyone. From quick and easy weeknight meals to impressive dishes for special occasions, these recipes are sure to become favorites in your kitchen. So, grab your apron and let's get cooking!

Here are our top 3 tried and tested recipes!

PORK CHOPS IN LEMON-CAPER SAUCE

Pork Chops in Lemon-Caper Sauce image

Here's my favorite recipe in Toni Tipton-Martin's excellent and invaluable "Jubilee: Recipes From Two Centuries of African American Cooking" (2019). It's a remix of one that the chef Nathaniel Burton collected into his 1978 opus, "Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets," and one that Tipton-Martin glossed-up with lemon zest, juice and extra butter, a technique she learned from the restaurateur B. Smith's 2009 collection of recipes, "B. Smith Cooks Southern-Style." It's a dish of smothered pork chops, essentially, made into something glorious and elegant. "The food history of Blacks in America has been a story of the food of survival," she told me in an interview. "We need to start celebrating the food they made at work."

Provided by Sam Sifton

Categories dinner, easy, weeknight, meat, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 bone-in pork chops (about 8 ounces each)
Kosher salt and freshly cracked black pepper, to taste
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil
4 tablespoons unsalted butter
1 very small shallot, minced (about 1 tablespoon)
2 garlic cloves, minced (about 1 teaspoon)
2 teaspoons all-purpose flour
1 cup dry white wine
1 1/2 cups chicken stock, homemade or low-sodium, if store-bought
2 tablespoons drained capers
2 tablespoons minced fresh parsley, plus more for garnish
1 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
Hot sauce (optional)

Steps:

Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme. Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer. Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
Drain the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling. Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute. Sprinkle in the flour, and cook, stirring, for 2 minutes. Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you're using it), and simmer for 1 to 2 minutes. Stir in the remaining 2 tablespoons of butter until it's melted and the sauce looks smooth. Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste. Garnish with more fresh parsley.

BALSAMIC PORK WITH OLIVES

Balsamic pork with olives image

The perfect way to end a busy day, just 20 minutes

Provided by Good Food team

Categories Dinner, Main course, Supper

Time 20m

Number Of Ingredients 7

Ingredients

3 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp Dijon mustard
2 garlic cloves , crushed
4 boneless pork loin chops
2 handfuls green olives , pitted and halved
large handful basil , chopped

Steps:

Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, season, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.
Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil. Pour any juices from the pork into the pan, drizzle the sauce over the pork and serve with pasta.

Nutrition Facts : Calories 487 calories, Fat 41 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.51 milligram of sodium

PORK CHOPS WITH LEMON AND CAPERS.

Pork Chops with Lemon and Capers. image

This is another old recipe taken from my local newspaper which I have adapted over the years. Outside of chops cooked on the grill, it is my absolute favorite!

Provided by joan in CNY

Categories Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 center cut boneless pork chops
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine (I use Chablis)
1/2 cup chicken broth
2 tablespoons drained capers, rinsed
1 tablespoon fresh lemon juice (not reconstituted)

Steps:

Warm 1Tbs. of the olive oil in a frying pan or saute pan.
In a bag or on a plate combine the flour, salt and pepper.
Coat the chops with the seasoned flour.
Add the pork to the pan and saute, turning once, until golden brown and nearly done.(Time will depend on thickness of the chops.) Add more oil if necessary.
Transfer to a deep plate or platter and keep warm.
Reduce heat to low, add the garlic and saute, stirring, for 30 to 60 seconds, being careful not to burn the garlic.
Raise the heat to high, add the wine and deglaze the pan by stirring to dislodge any browned bits on the pan bottom.
Boil until reduced by half, about 1 minute.
Add the chicken broth and again boil until reduced by half, about 5 minutes.
Stir in the capers, lemon juice, salt and pepper to taste.
Pour the sauce over the chops and serve immediately.

Tips:

Choose thick-cut pork chops. This will help them stay juicy and flavorful during cooking.
Use a good quality olive oil. This will add flavor and richness to the dish.
Do not overcrowd the pan when searing the pork chops. This will prevent them from cooking evenly.
Cook the pork chops over medium heat. This will help them cook through without burning.
Use a meat thermometer to ensure that the pork chops are cooked to your desired doneness.
Let the pork chops rest for a few minutes before serving. This will help the juices redistribute and make the meat more tender.

Conclusion:

Pork chops with green olives and lemon is a simple yet flavorful dish that is perfect for a weeknight meal. The pork chops are juicy and tender, and the green olives and lemon add a bright and tangy flavor. This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.