These juicy and succulent Mediterranean pork chops are a flavorsome feast for you to indulge in. The herbs and spices come together perfectly, while the simplicity of the recipe guarantees it will become a new favorite at your dinner table!
I have such a treat for you today (well, I think it’s a treat!). Whenever I taste it, I’m immediately transported to the Mediterranean and feel like I’m on vacation. The bold and flavorful ingredients of the region are added to a juicy pork chop by way of a delicious salsa and make for an easy recipe any night of the week. Plus, it’s keto and paleo friendly (just don’t overdo it with the tomatoes).
What Should I Serve With Pork Chops?
So many options! As these are Mediterranean pork chops and are served with a salsa, I would recommend going with a starch, as the vegetables have already been accounted for. Roasted or mashed potatoes, polenta or grits, rice pilaf, and garlic bread will all complement the pork chops nicely. If you did want to go with more vegetables, asparagus, green beans, carrots, and/or a simple green salad would work well.
How Do You Prevent A Pork Chop From Drying Out?
There are a few things you can do: add a sauce or brine the pork chop for 30 minutes to an hour before cooking (see below for info on brining), marinate the pork chop for the same period of time, and/or ensure you are cooking it correctly. To do so, cook it at medium heat, not high heat; don’t overcook it, aim for an internal temperature of 145°F by using a meat thermometer; let the pork chop rest after cooking, so that the juices have a chance to redistribute; and forgo high-heat cooking methods like broiling or grilling and opt instead for baking, pan-frying, or roasting.
INGREDIENTS
- 1 large pork chop, bone-in
- ¼ tsp paprika powder
- 2 tbsp olive oil
- 1 clove garlic, crushed
- pinch of salt and black pepper
for the salsa
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 handful fresh oregano
- 1 tsp capers
- pinch of salt and black pepper
INSTRUCTIONS
- For the salsa, combine the lemon juice and olive oil in a bowl.
- Season with salt and pepper then add the cherry tomatoes, oregano, and capers.
- Toss until well combined and set aside.
- Season the pork chop on both sides with paprika powder, salt and black pepper.
- Heat the olive oil in a large skillet, add the crushed garlic and the seasoned pork chop. Pan fry the pork chop on both sides for 5 minutes, until browned and cooked.
- Remove the pork chop from the skillet and transfer to a plate. Dress with the tomato salsa and serve!
FAQs
This is where a meat thermometer is your best friend. Fully cooked pork chops should have an internal temperature of 145°F. Stick the thermometer into the thickest part of the meat, being careful not to touch any of the bone (the bone conducts heat differently and will give you a false reading). Also be aware that the pork’s temperature will continue to rise for a few minutes even after you have removed it from the heat source.
To brine, mix together water, salt, sugar, and flavorings (e.g., bay leaves, peppercorn, garlic) until the sat and sugar have dissolved. Submerge the pork chops in the brine and refrigerate for 30 minutes. Remove the meat from the brine and pat dry. Then cook using your preferred method.
You can use a meat mallet to gently pound the meat. Adding an acidic marinade like lemon juice, buttermilk, or vinegar to the meat will also break down its fibers and make it tender. One last tip: If you’re serving sliced pork chops, slice against the grain; this will make the meat easier to chew.
How To Store Pork Chops
First, tightly wrap the chops in plastic and put them in an airtight container. You can then move them to the fridge, where they will keep for up to four days. You can also freeze them for up to four months. Just follow the same procedure as above.
Ingredients
- 1 large Pork Chop bone in
- ¼ tsp paprika powder
- 2 tbsp Olive oil
- 1 clove garlic crushed
- pinch of salt and black pepper
Salsa
- 1 cup cherry Tomatoes halved
- 2 tbsp olive oil
- 1 tbsp Lemon juice
- 1 handful fresh oregano
- 1 tsp capers
- pinch of salt and black pepper
Instructions
- For the salsa, combine the lemon juice and olive oil in a bowl.
- Season with salt and pepper then add the cherry tomatoes, oregano and capers.
- Toss until well combined and set aside.
- Season the pork chop from both sides with paprika powder, salt and black pepper.
- Heat the olive oil in a large skillet, add the crushed garlic and the seasoned pork chop.
- Pan fry the pork chop from both sides for 5 minutes, until browned and cooked.
- Remove the pork chop from the skillet and transfer to a plate.
- Dress with the tomato salsa and serve!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Thank you for another fantastic article.