Mediterranean pork chops



10 min


25 min



Mediterranean pork chops

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


  • 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


  • 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
  • 34 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 17 g,
  • Fibre
  • 2 g,
  • Sodium
  • 365 mg.
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.