kelly said

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26 July 2006

Mediterannean Pork Chops (Cooks Illustrated)

Mediterranean Pork Chops

Serves 4

To round out the meal, serve with couscous.

4 boneless rib pork chops or center-cut, about 1 inch thick

Table salt and ground black pepper
2 tablespoons olive oil
2 medium zucchini , cut into 3/4-inch pieces
3 cloves garlic , minced
3/4 cup low-sodium chicken broth
1 tablespoon chopped fresh oregano
2 cups cherry tomatoes , halved
1/3 cup pitted black olives , halved

1. Pat pork chops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover with foil.

2. Add remaining tablespoon oil to skillet and heat until just smoking. Add zucchini and salt to taste and cook, stirring, until spotty brown, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and oregano and bring to simmer, using wooden spoon to scrape bottom of pan. Push zucchini to sides of pan, return chops and any accumulated juices to pan, and cook until pork is cooked through and sauce is slightly thickened, about 7 minutes.

3. Transfer chops to serving platter. Add tomatoes and olives to skillet and toss to warm through, about 1 minute. Season with salt and pepper and spoon vegetable mixture over chops. Serve.