Pan-Seared Pork Chops with Olive Tapenade and Roasted Garlic
Juicy pork chops topped with a robust Kalamata olive tapenade and sweet roasted garlic, creating a perfect balance of savory and tangy flavors. This mediterranean-inspired pork (mediterranean) ready in about 55 minutes pairs (1 inch thick) bone-in pork chops, pitted Kalamata olives, roasted garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (1 inch thick) bone-in pork chops
- 3/4 cup, pitted Kalamata olives
- 6 cloves roasted garlic cloves
- 2 tbsp, drained capers
- 2 tbsp, chopped fresh parsley
- 1 tsp lemon zest
- 4 tbsp olive oil
- 1 tsp salt
- 3/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Wrap a whole head of garlic in foil and roast for 35-40 minutes until soft. Allow to cool, then squeeze out 6 roasted garlic cloves.
- Step 2: Meanwhile, season 4 bone-in pork chops with 1 tsp salt and 3/4 tsp black pepper. Heat 3 tbsp olive oil in a large cast iron skillet over medium-high heat. Add pork chops and sear 5 minutes per side until golden and cooked to 145°F internal temperature.
- Step 3: While pork rests, combine 3/4 cup pitted Kalamata olives, 6 roasted garlic cloves, 2 tbsp capers, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 tbsp olive oil in a food processor. Pulse until coarsely chopped but not pureed.
- Step 4: Spoon the olive tapenade generously over the pork chops and drizzle with remaining 1 tbsp olive oil. Serve hot with your choice of sides.
Frequently asked questions
How long does Pan-Seared Pork Chops with Olive Tapenade and Roasted Garlic take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Pork Chops with Olive Tapenade and Roasted Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pitted kalamata olives from drying out.
Can I substitute ingredients in Pan-Seared Pork Chops with Olive Tapenade and Roasted Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Pork Chops with Olive Tapenade and Roasted Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Pork Chops with Olive Tapenade and Roasted Garlic?
Mediterranean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
