Herb-Braised Pork Chops

Ideal for quick and hassle-free weeknight dinners, slim, boneless pork chops are a breeze to prepare. Rather than marinating them beforehand, let these chops absorb flavours post-cooking. Immerse them for a brief 15 minutes in a vibrant dressing rich with garlic and herbs, allowing them to soak up the fresh, aromatic flavours while maintaining their juiciness. These chops pair wonderfully with roasted vegetables or can be served with a straightforward leafy salad without needing additional dressing.

Cooking Instructions

Step 1:

In a wide, shallow dish, mix all except 1 tablespoon of the olive oil, green olives, finely chopped shallot, lemon juice, freshly chopped parsley, minced garlic, dried oregano, and fresh thyme sprigs. Season this mixture with salt and freshly ground pepper to taste, stirring thoroughly.

Step 2:

Warm the remaining 1 tablespoon of olive oil in a 12-inch nonstick skillet over a medium-high flame. Generously season both sides of the pork chops with salt and pepper. Place 2 chops in the pan. Cook for about 2 minutes until the underside turns a rich golden brown, then flip to cook the other side for another 1½ to 2 minutes until equally golden and fully cooked. Move the cooked chops into the prepared marinade, ensuring they are well coated. Repeat the process with the remaining pork chops.

Step 3:

Allow the chops to marinate, occasionally turning and basting them, for 15 to 30 minutes. They can be served immediately, either warm or at room temperature. Alternatively, store them in the refrigerator and enjoy chilled within the next 3 days.