Kalamata & Garlic Butter Pork Chops

These pork chops are juicy, buttery, salty in the best way. Everything cooks in one pan, the olives do the heavy lifting, and the rice (not shown here) is non-negotiable because that sauce needs a place to go. It’s cozy, & fast… enjoy!

Yield: 2

Author: Sippin Foodie

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Kalamata & Garlic Butter Pork Chops

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 2 bone in pork chops
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp dried oregano, divided
• 1 tsp dried rosemary
• 1/2 tsp salt
• 8.4 oz jar kalamata olives, drained
• 1/2 cup chicken broth
• 1 cup cooked white rice

Instructions

1. Set oven to broil.
2. Melt butter in medium cast iron skillet over medium high heat.
3. Season both sides of pork chops with garlic powder, rosemary, salt, and half of oregano, pressing seasoning into meat. (I use my fingers, it’s easiest)
4. Add pork chops to skillet and sear for 2 to 3 minutes per side, until lightly golden.
5. Scatter kalamata olives over pork chops, then pour in chicken broth and sprinkle remaining oregano. Turn heat off.
6. Transfer skillet to oven and broil for about 5 minutes, until pork chops are golden and cooked through. And don’t worry, they will be cooked through.
7. Remove from oven and let rest for a few minutes before serving.
8. Serve over cooked white rice, spooning sauce and olives on top.

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