Pork Chops Provençale
Prep Time 10 MIN
Cook Time 20 MIN
- 1 can (398 mL) Hunt’s Heirloom – Crushed Tomatoes
- 4 bone-in pork chops (each about 1-inch/2.5 cm thick)
- 3/4 tsp (4 mL) each salt and pepper
- 2 tbsp (30 mL) olive oil
- 1/2 cup (125 mL) pitted Niçoise olives, halved
- 3 cloves garlic, minced
- 2 tsp (10 mL) herbes de Provence
- Pinch red pepper flakes
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 tsp (5 mL) Dijon mustard
- Preheat oven to 400˚F (200˚C). Pat pork chops dry with paper towel. Season with salt and pepper. Heat oil in large skillet set over medium heat; cook pork chops, turning once, for 4 to 5 minutes or until browned all over.
- Transfer pork chops to baking sheet. Roast for 6 to 8 minutes or until thermometer registers 160°F (71°C) in thickest part of pork chop and just a blush of pink remains in centre. Let stand for 5 minutes.
- Meanwhile, in same skillet, cook olives, garlic, herbes de Provence and red pepper flakes for about 2 minutes or until garlic starts to soften. Stir in tomatoes; bring to boil. Reduce heat to medium-low; simmer for about 10 minutes or until slightly thickened. Stir in parsley and mustard. Spoon over pork chops.
Chef's Tip:Substitute lamb chops for pork chops if desired.
Serve with roasted green beans or asparagus.