Easy One Pan Tuscan Pork Chops Recipe

Name: Easy One Pan Tuscan Pork Chops Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: ¼ cup salt; 2 cups hot water; 5 garlic cloves; 1 teaspoon peppercorns; 2 cups iced water; 4 1-inch-thick boneless pork chops; 2 tablespoon olive oil; 4 garlic cloves; 1 tablespoon olive oil; ¼ cup chicken broth; 5 tomatoes; salt and pepper; 2 tablespoon sliced black olives; fresh basil

User Reviews

4.7

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Brine Time
2 hrs
Total Time
15 mins
Servings
4
Calories
301 kcal
Course
Main Course
Cuisine
Italian

Easy One Pan Tuscan Pork Chops Recipe

Carmen Warren

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These Easy One Pan Tuscan Pork Chops make a great healthy skillet dinner for the whole family. The recipe is cooked on the stove top and is super simple; taking just 15 minutes to cook. The boneless pork chops, stay tender and juicy thanks to a clever trick! They are cooked with plenty of olive oil, then left to rest whilst a simple tomato, garlic, black olive and herb sauce is whipped up. So delicious and great for those on the Keto or Paleo diet, plus this dish is naturally gluten-free!

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Ingredients

Servings

For the brine

¼ cup salt
2 cups hot water
5 garlic cloves
1 teaspoon peppercorns
2 cups iced water

For the pork

4 1-inch-thick boneless pork chops
2 tablespoon olive oil

For the sauce

4 garlic cloves
1 tablespoon olive oil
¼ cup chicken broth
5 tomatoes
salt and pepper
2 tablespoon sliced black olives
fresh basil

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Instructions

To make the brine (see note 1)

Mix the salt with the hot water until it has dissolved.
Peel the garlic and lightly squash it with the flat blade of a knife. Add this to the hot brine along with the peppercorns.
Stir gently then add in the iced water.
Allow the brine to cool before adding the pork chops.
The pork can brine for 30 minutes and up to 2 hours.

Whilst the pork is brining, prepare the vegetables for the sauce.

Peel and finely chop the garlic.
Cut the tomatoes in half and scoop out the seeds. (See note 2)

To cook the dish

Once the pork chops have been brined, remove them and pat them dry.
Place a large heavy-based skillet/fry pan over medium-high heat and add in the olive oil.
Cook pork chops in the hot oil for 5 minutes turning once. Remove the chops from the pan and tent with foil.
Reduce the heat under the skillet and add the chopped garlic, sauté for 1 minute then pour in the chicken broth and bring back to a boil, stirring to loosen any bits from the base of the skillet.
Add in the chopped tomatoes and season the sauce with salt and black pepper.
Once bubbling and thick, add in the black olives, fresh basil and pour over the pork chops.

Notes

The brining process is optional, but I urge you to try it! It transforms pork chops! If you aren't brining the pork then season it generously before you cook it.
Use the removed seeds to add to slow cooked dishes like my Spaghetti Bolognese. You can freeze the seeds until needed.

Nutrition Information

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Calories 301kcal (15%) Carbohydrates 7g (2%) Protein 31g (62%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 88mg (29%) Sodium 190mg (8%) Potassium 906mg (26%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1295IU (26%) Vitamin C 23mg (26%) Calcium 28mg (3%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 301 kcal

% Daily Value*

Calories	301kcal	15%
Carbohydrates	7g	2%
Protein	31g	62%
Fat	16g	25%
Saturated Fat	3g	15%
Cholesterol	88mg	29%
Sodium	190mg	8%
Potassium	906mg	19%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1295IU	26%
Vitamin C	23mg	26%
Calcium	28mg	3%
Iron	1.2mg	7%