Wednesday, March 23, 2011

Pork Chops Stewed in an Olive, Tomato and Lemon Sauce

Last nights dinner was a pure creation of "What do I have in my pantry that I can pull together to make for dinner tonight?"- and it was AMAZING!  I am so excited with how the flavors worked together.  It had some sweetness from the tomatoes, a bit salty and briny from the olives and the lemon juice rounded everything off with that hint of acid and citrus.  It was a beautiful dinner, and one that I would be proud to serve for company. The best part- it all came together in under 30 minutes!  

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Pork Chops Stewed in an Olive, Tomato and Lemon Sauce
1 tablespoon olive oil
1 tablespoon butter
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
3 tablespoons all-purpose flour
3 garlic cloves smashed
1/2 cup vermouth or dry white wine
1/2 cup chicken or vegetable stock
2 tablespoons lemon juice
1 medium onion, chopped
1/4 cup sliced green olives
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons fresh rosemary, chopped (or one tablespoon dried)
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
salt and fresh ground black pepper to taste

Heat canola oil and butter in a large nonstick skillet coated with cooking spray over high heat. Sprinkle pork with salt and pepper. Place flour in a shallow bowl and dredge pork in flour, turning to coat; shake off excess flour. Add pork to pan and cook 2 minutes on each side to get a nice sear. Then put the lid on, turn the heat down to medium (you still want to hear a sizzle) and cook 3 more minutes a side or until browned. Remove pork from pan.

Add the onions ot the pan a sauté until just beginning to caramelize. Add garlic to pan; sauté 10 seconds. Add vermouth, chicken stock, lemon juice, rosemary and tarragon.  Simmer over high heat letting the liquid reduce a bit- about 2 minutes.  Turn your heat down to medium and add the olives, and tomatoes.  Whisk in 1 teaspoon of flour to thicken the sauce; simmer 5 minutes. Return pork to pan; cook 1 minute to give the pork a bit of a reheat.  Serve over potatoes or steamed rice and nice crusty bread on the side to sop up all those delicious juices.


  1. that looks amazing! you are brilliant!

  2. Hi Mary! Fun to see you on here :) Please try it, it really was lovely.



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