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Mediterranean Pork Chops

Yankee Plus Dec 2015


by in Jan 2007
Mediterranean Pork Chops
3 votes, 5.00 avg. rating (94% score)
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Total Time: 15

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  • 4 1/2-inch-thick pork chops
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup chicken stock
  • 1/4 cup dried tomatoes, cut into thin strips
  • 1/4 cup kalamata olives, pitted and halved
  • 2 tablespoons capers
  • 1 14-ounce jar whole artichoke hearts, rinsed, drained, and halved
  • 3 to 4 cups hot cooked couscous or rice


Sprinkle pork chops with salt and pepper; dredge in flour and shake off excess. Set aside.
Heat olive oil in a large frying pan over medium-high heat. Add chops and cook 3 to 4 minutes on each side, or until browned. Remove chops; tent with foil to keep warm.
Add broth, tomatoes, olives, capers, and artichoke hearts to pan and bring to a boil. Reduce heat and simmer 5 minutes. Spoon over pork chops and hot cooked couscous or rice.
Updated Wednesday, December 13th, 2006

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3 Responses to Mediterranean Pork Chops

  1. MaryBeth Garbauskas February 27, 2007 at 1:51 pm #

    I made this recipe and loved it. Excellent simple way to make pork chops. The only drawback is that it is very expensive to make.

  2. Kathleen MacArthur March 26, 2007 at 2:30 pm #

    The variation with the apples is outstanding.

  3. Kristen Arute February 1, 2011 at 9:36 am #

    This is one of the easiest and most delicious meals we have ever made. My 14-year-old son was a little wary of the sauce at first but quickly decided he really liked it (“this is the best pork chop I’ve ever had!”). I don’t usually do this, but I was so impressed with this recipe that I shared it with a whole bunch of people. I also posted it as my Facebook status!!

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