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Easy One Pan Tuscan Pork Chops Recipe
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!
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
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.