Mediterranean pork chops with jammy tomatoes

Inspired by flavors of the Mediterranean, these pan-cooked pork chops are coated in a lemony pepper rub & seared to develop the perfect crust then finished in the oven for succulent juicy pork that is served covered in the perfect jammy roasted tomato sauce flavored with capers, olives, a splash of red wine vinegar, garlic, anchovies for a umami hit & some punchiness from Calabrian chili paste. I have also used sambal oelek, not the least bit Mediterranean, it’s a Southeast Asian chili paste, but it works as a substitute for the Calabrian chili paste if you can’t find it. Also, chili flakes will work in a pinch too. This makes enough for two hungry people or four servings. This is also a perfect recipe to make & get ahead with your meal prep.

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Prep Time10

Cook Time40

Total Time50

Servings:

Calories: 251kcal

JAMMY TOMATOES

1 lb (450g ) cherry or grape tomatoes of assorted colors, halved
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 fat garlic cloves, roughly chopped
2 anchovies, roughly chopped, optional
8 black olives, such as dried, oil-cured
8 Sicilian olives, large green olives called Castelvetrano in the US
1 tablespoon capers
2 teaspoons Calabrian chili paste, use more-or-less according to your heat tolerance
2 teaspoons brown sugar or brown monk fruit sweetener
Pinch sea salt & freshly ground pepper

MEDITERRANEAN PORK CHOPS

2 bone-in pork chops, about 2 lbs/907g, about 1-inch/2.5cm thickness, room temp
2 teaspoons olive oil
1 teaspoon fresh ground black pepper
1 teaspoon lemon pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
pinch sea salt
lemon wedges

To make the tomatoes:

Preheat the oven to 375°F (190°C). Grease a 9 x 9-inch (23 x 23cm) baking dish or a 7 x 11-inch (17 x 25cm) baking dish or pan.
Add all the ingredients, except the parsley, to the baking dish & mix well to combine. Cook, uncovered, in the preheated oven for 40 minutes or until tomatoes are jammy/sticky & softened.

To make the pork chops:

While the tomatoes are cooking, place the pork on a cutting board or butcher’s paper. Rub both sides of each chop with oil. Combine the remaining ingredients, except the lemon wedges, in a small bowl. Sprinkle or rub the mixture over the pork.
Add a little oil to an ovenproof, non-stick or cast-iron pan. Heat the pan over medium-high Add the chops to the hot pan & sear for about 3 minutes each side until golden. Add the lemon wedges. Place the pan in the oven 5 minutes before the tomatoes will be done & cook the pork, uncovered, about 10 minutes or until the internal temp reaches 140°F (60°C). Using tongs, squeeze the lemon wedges squirting the chops with the juice. Cover the chops & let rest for 5 minutes before cutting the meat off the bone & slicing the meat thinly.
Place the pork on serving plates or platters. Top with the hot jammy tomato sauce & a generous sprinkling of parsley. Serve with extra lemon wedges. Serves 4.

Notes

have also used sambal oelek, not the least bit Mediterranean, it’s a Southeast Asian chili paste, but it works as a substitute for the Calabrian chili paste if you can’t find it. Also, chili flakes will work in a pinch too. This makes enough for two hungry people or four servings. This is also a perfect recipe to make & get ahead with your meal prep.

Nutrition