Mediterranean pork chops
35
- Prep Time10 mins
- Total Time25 mins
- Makes2 servings
Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Madeline Johari.
A rustic (and quick) homemade tomato sauce is the secret to this memorable meal
Ingredients
3 tbsp olive oil, divided
1 tbsp red-wine vinegar
1 tsp honey
1/2 tsp Dijon mustard
2 bone-in pork chops, about 225 g each
1/2 tsp salt
6 Campari tomatoes, halved
2 large shallots, thinly sliced
1 garlic clove, smashed
1/4 cup kalamata olives, pitted
3 tbsp finely chopped parsley
4 cups spring mix
Instructions
Whisk 2 tbsp oil with vinegar, honey and Dijon in a large bowl. Set aside.
Sprinkle both sides of pork chops with salt. Season with pepper. Heat a large non-stick frying pan over medium-high. Add remaining 1 tbsp oil, then chops. Cook until golden, 3 to 4 min per side. Transfer chops to serving plates and let stand, covered.
Add tomatoes, shallots, garlic and olives to pan. Cook until tomatoes start to soften, 3 to 5 min, reducing heat if necessary. Stir in 1 tbsp of the vinaigrette.
Spoon sauce over chops and sprinkle with parsley. Add spring mix to remaining vinaigrette and toss to coat. Serve alongside pork chops.
Nutrition (per serving)
Calories 334, Protein 34g, Carbohydrates 12g, Fat 17g, Fibre 2g, Sodium 365mg.
Wine Pairings
L’Imparfait Négociant Famille Pinot A collaboration between Hinterland in Ontario’s Prince Edward County and Dave McMillan of Joe Beef in Montreal, L’Imparfait is a micro-label focused on nothing-added, nothing-taken- away natural wines. This exuberant blend of equal parts pinot noir, pinot meunier, pinot gris and gewürztraminer is a surprisingly pale garnet that’s lean and mean—all high-toned florals, sour cherries and fine tannins, with a long finish. The slightly volatile acid lifts this light-bodied red into heavenly terroir, especially when chilled. Pork pairs well with white, red or, in this case, both! $30, Hinterland Wine.
Kitchen Tip
Bone-in chops will yield a more flavourful and juicy meat—as well as reduce the chances of overcooking.