Garlic Pork Chops with Mushrooms, Olives & Orzo
These garlic pork chops are seared, simmered, and basically living their best life in a skillet full of mushrooms, olives, and broth. Toss it all over some orzo, sprinkle with parmesan, and call it a night.
Quick Tips:
Bone-in or boneless pork chops both work. Just adjust your cook time slightly depending on thickness
Don’t overcook the pork. You want it juicy, not dry and regretful — pull it once it hits that golden sear
Use a cast iron skillet if you have one. It holds heat like a pro and gives the pork a great crust
Kalamata olives bring the briny magic. If you’re not into olives, try capers or just skip them — no pressure
Cook orzo separately. It keeps the texture perfect and avoids turning the skillet into a weird soup
Pan juices = liquid gold. Spoon it over the orzo for maximum flavor and zero dryness
Garlic Pork Chops with Mushrooms, Olives & Orzo
These garlic pork chops are seared, simmered, and basically living their best life in a skillet full of mushrooms, olives, and broth. Toss it all over some orzo, sprinkle with parmesan, and call it a night.
Ingredients
Instructions
- – Heat olive oil in a cast iron skillet over medium high heat
- – Season pork chops on both sides with garlic powder and salt
- – Sear pork chops for 3–4 minutes per side, then remove and set aside
- – In the same skillet, add mushrooms and olives, stir to combine
- – Sprinkle with garlic powder and cook for 2–3 minutes until mushrooms soften
- – Return pork chops to skillet and pour in chicken broth
- – Lower heat to a simmer and let everything hang out for about 5 minutes
- – Meanwhile, bring salted water to a boil. Cook orzo until al dente, then drain
- – Spoon orzo into bowls, top with pork chops, mushrooms, olives, and pan juices
- – Finish with basil, crushed red pepper, and parmesan
