Pork Chop Piccata with Rosemary, Garlic, Kalamata Olives and Capers

There I was, wondering how I could jazz up the same old pork chops that had been staring back at me from the depths of my fridge. And then it hit me, like a forgotten jar of capers tumbling from the pantry - Pork Chop Piccata with Rosemary, Garlic, Kalamata Olives, and Capers. I mean, why not? Let's get fancy with our farm animals, shall we?

First off, let's talk about the bone-in pork chops. I prefer them because they remind me of myself - a little bit more flavorful and juicy on the edges. And before you ask, yes, you can use boneless chops if you must, but where's the adventure in that? It's like choosing a paddle boat when you could be on a jet ski. Anyway, you'll need some capers, because apparently, we're pretending we're in an Italian grandmother's kitchen, a battalion of garlic cloves (because there's no such thing as too much garlic), Kalamata olives (fancy, right?), and a bunch of other stuff that sounds like the start of a really good Mediterranean party.

Now, let's get cooking. You're going to start by creating a buttery, olive oil-laced haven for your chops in a skillet. Then, season those bad boys like they've wronged you - salt, pepper, and garlic powder. Once they're in the skillet, it's time to introduce them to their new friends: garlic cloves, lemon juice (squeezed with all the passive-aggressiveness of a lemon scorned), capers, olives, white wine, chicken broth, and rosemary sprigs. It's like a spa day for pork chops. After a quick sear, you'll toss them in the oven under the broiler, which is basically the equivalent of giving them a nice, crispy tan.

Pull them out, sprinkle a bit more garlic salt because why not, garnish with fresh rosemary like you're trying to impress someone, and voila! You've just made Pork Chop Piccata with all the fixings. Serve it up and watch as your dinner guests marvel at your culinary prowess, or, more likely, wonder how many glasses of wine you had before deciding this was a good idea. Either way, it's delicious, and you'll look like a kitchen wizard. Who knew channeling your inner Italian grandmother could lead to such greatness?

Yield: 2

Author: Sippin Foodie

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Pork Chop Piccata with Rosemary, Garlic, Kalamata Olives and Capers

I’m on a piccata kick lately. I love everything about this. It’s a blend between Mediterranean, Piccata and Italian flavors. It takes about 25 minutes, and might be one of my favorite ways to cook bone-in chops. I prefer bone-in because they’re more flavorful and tender/juicy. But you can certainly make this with boneless too.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 bone-in Pork Chops
• Capers
• Garlic Cloves
• Kalamata olives
• Butter - 2 tbsp
• Extra Virgin Olive Oil
• Dry White Wine - 1/3 cup
• Chicken Broth - 1/3 cup
• Fresh Squeezed Lemon (half)
• Fresh Rosemary Sprigs
• Garlic powder
• Garlic salt
• Salt & Pepper

Instructions

1. - In a medium to large sized skillet, add evoo and butter, heat until butter is fully melted.
2. - Prep the chops by sprinkling a decent about of salt, pepper and garlic powder on both sides.
3. - Place the chops into the skillet, add garlic cloves around the sides and squeeze lemon all over.
4. - Cook the chops for about 5 min on both sides, until browning.
5. - Add capers, Kalamata olives, white wine, chicken broth and rosemary springs, bring to a boil.
6. - Transfer the skillet to the oven and broil for about 7-10 min, until the outside of the pork chops are crisping.
7. - Remove from the oven, sprinkle with a little garlic salt, add fresh rosemary and serve!

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