Herb-Marinated Pork Chops
Published March 1, 2024
Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup extra-virgin olive oil
¼ cup chopped pitted green olives
2 tablespoons minced shallot
2 tablespoons lemon juice
2 tablespoons chopped parsley leaves
½ teaspoon minced garlic
½ teaspoon dried oregano
3 thyme sprigs
Salt and pepper
4 (5-ounce) boneless pork loin chops, pounded very thinly (no thicker than ¼ inch)
Nutritional analysis per serving (4 servings)
4 grams carbs; 84 milligrams cholesterol; 483 calories; 25 grams monounsaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 40 grams fat; 1 gram fiber; 458 milligrams sodium; 30 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large shallow dish, combine all but 1 tablespoon of the oil with the olives, shallot, lemon juice, parsley, garlic, oregano and thyme sprigs. Season with salt and pepper and mix well.
- Step 2
In a 12-inch nonstick skillet, heat the remaining 1 tablespoon oil over medium-high. Season the pork chops all over with salt and pepper and add 2 pieces to the skillet. Cook until golden underneath, about 2 minutes, then flip and cook until golden on the second side and cooked through, 1 ½ to 2 minutes longer. Transfer to the marinade and turn to coat. Repeat with the remaining 2 pork chops.
- Step 3
Let the chops marinate, turning and basting occasionally, for 15 to 30 minutes. Serve right away, warm or at room temperature, or refrigerate and enjoy chilled within 3 days.
Private Notes
Comments
The first time I prepared as written. It just didn’t quite come together as wished. I loved the marinade except for raw taste of garlic. The meat was bland, and the marinade was not a happy flavor on only slightly warm meat, This time I doubled the marinade recipe (without the garlic, which I set aside). I used 1/2 to marinate the meat for a couple hours. I sautéd the meat, added garlic for quick cook. The reserved 1/2 marinade was then used as a really yummy topping. The flavors came together.
Although pork tenderloin is very rarely dry, I find it needs a sauce, rather than just the pan drippings. Having recently scored a BOGO deal on the tenderloins, I used this vinaigrette on slices to do the trick nicely. I think I’ll be using it in a variety of ways in the future.
Like most weeknights when I’m searching for recipes during one of the kids’ activities, I didn’t read this recipe fully through first and didn’t realize you were supposed to use thin chops. Had 1-inch think bone-in chops, which I grilled, then added to the marinade. Still absolutely delicious. The 10 y.o. gave it the stamp of approval by telling me to “put it on ‘The List’”.
Excellent! I see that I've already marked it "cooked" and also commented 2 years ago. Ha. Well it was excellent again! I also like this style of the marinade post cooking, I may try this with other meats. I'll post a photo to Reddit. No changes to the recipe, it's excellent as is.
Delicious blend of flavors.
The next day, cold on top of a roll lathered with olive goodness ... delicious!