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Mediterranean Pork Chops


A rustic (and quick) homemade tomato sauce is the secret to this memorable meal

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Rate this recipe 4.4/5 (8 Votes)


  • 2 bone-in pork chops
  • 6 Campari tomatoes, cut in half
  • 3 tbsp finely chopped parsley
  • olive oil for cooking
  • 1/4 cup kalamata olive, pitted
  • 1 small onion, cut into thin wedges
  • 1 garlic clove, smashed


Servings 2
Preparation time 10mins
Cooking time 20mins


Step 1

1. Heat a large frying pan over medium. When hot, lightly brush pan with oil, then add chops. Cook chops until springy when pressed, about 3 min per side. Transfer to a plate. Cover with foil. If pan is dry, add more oil. Add tomatoes, olives, onion and garlic to the pan. Cook until softened, 2 to 3 min, reducing heat if necessary. Spoon sauce over chops and sprinkle with parsley.

Wine Pairing:

With tomato sauce, serve an earthy wine that isn’t too fruity. This one has the elegance of an Old World wine for a modest price. Masi Tupungato Passo Doble, Argentina, $16.

Serving Tip:

Pair with a salad of tender greens (we used mâche) and a baguette to soak up the sauce.

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