A pie that is simple to create, light, and refreshing. It’s one of my top summer picks.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (1-inch thick) boneless pork loin chops
- salt and ground black pepper to taste
- 2 tablespoons garlic-infused olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, sliced lengthwise
- 2 cloves garlic, minced
- 2 cups chopped tomatoes, with juices
- ½ cup sliced poblano-stuffed green olives
- 1 tablespoon capers, drained
- 1 jalapeno pepper, seeded and sliced lengthwise
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh Mexican oregano
- 2 tablespoons chopped cilantro
- ½ lime
Instructions
- Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
- Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
- Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
- Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
- Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.
- Canned diced tomatoes may be used, but they will need to be drained.
- Dried thyme and oregano may be substituted for fresh. Use about 1/2 teaspoon of each.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 8 g |
| Sodium | 635 mg |
| Sugars | 4 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
My family absolutely loved this!
Very good! I had most of the ingredients. I used jarred spices, subbed Ancho chili powder and red pepper flakes for the jalapeño pepper and used fresh tomatoes. Served with steamed fresh squash and parmesian Noodle Roni, loved it!
This was great and is now in the regular rotation. I couldn’t find any poblano stuffed olives but did find jalapeno stuffed and they were fine. I also used fresh tomatoes and they just melt. I noted no salt in the sauce but between the olives and capers it is plenty salty enough.