Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup chicken broth
- 1/2 cup pitted kalamata olives
- 1 tablespoon capers
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork chops with salt and pepper, and brown them on both sides, about 3 minutes per side. Remove the pork chops from the pot and set them aside.
3. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and sauté for another minute.
4. Pour in the diced tomatoes and chicken broth, and add the olives, capers, and dried oregano. Stir to combine.
5. Return the pork chops to the pot, nestling them into the tomato mixture. Cover the pot with a lid and transfer it to the preheated oven.
6. Braise the pork chops for 1 hour, or until they are tender and cooked through.
7. Serve the pork chops with the tomato and olive sauce spooned over the top.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Fat: 20g
- Carbohydrates: 10g
- Protein: 38g
- Sodium: 940mg
- Fiber: 3g
- Sugar: 5g
Substitutions for ingredients:
- Pork chops: You can use boneless pork chops or pork tenderloin instead.
- Kalamata olives: You can use any type of pitted olives, such as green or black olives.
- Capers: If you don't have capers, you can omit them or use chopped pickles instead.
- Dried oregano: You can use any dried herb you like, such as thyme or rosemary.
Variations:
- Add vegetables: You can add chopped bell peppers, zucchini, or eggplant to the tomato sauce for extra flavor and nutrition.
- Use different protein: You can use chicken thighs or beef chuck roast instead of pork chops.
- Make it spicy: Add red pepper flakes or cayenne pepper to the tomato sauce for a spicy kick.
Tips and tricks:
- Brown the pork chops well before braising them to add flavor and color.
- Use a heavy-bottomed pot or Dutch oven to prevent burning.
- Serve the pork chops with crusty bread or over pasta for a complete meal.
Storage instructions:
- Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork chops in the microwave or oven until heated through.
Presentation ideas:
- Serve the pork chops on a platter with the tomato and olive sauce spooned over the top.
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or roasted vegetables for a healthy meal.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the tomato sauce is too thin, simmer it on the stovetop to reduce it to the desired consistency.
- If the pork chops are tough, they may need to be braised for a longer time.
Food safety advice:
- Make sure the pork chops reach an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Braised pork chops with tomatoes and olives is a classic Italian dish that originated in the southern region of Campania.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve with a side of crusty bread to soak up the tomato sauce.
- Top with grated Parmesan cheese for extra flavor.
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Taste: Savory, Tangy, Herbaceous, Umami, Salty