Pork Chops Provencal
Recipe from Family Circle

Capers add a tangy, lemon flavoring to the tomato-based sauce served over pork chops and orzo in this French-inspired 30-minute recipe.

Pork Chops Provencal

by 8  people

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Servings: 4
Prep Time: 15 mins
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  • 1   tablespoon 
    olive oil
  • 4   
    boneless pork chops, about 4 ounces each, 3/4-inch thick
  • 1/4  teaspoon 
    black pepper
  • 1/8  teaspoon 
  • 1   cup 
    dry white wine
  • 2   
    cloves garlic, chopped
  • 3   
    plum tomatoes, seeded and chopped
  • 1   tablespoon 
    grainy Dijon mustard
  • 1/3  cup 
    pitted and coarsely chopped Nicoise olives
  • 1   tablespoon 
  • 2   tablespoons 
    chopped fresh parsley
  • 1/2  pound 
    orzo, cooked following package directions
Heat oil in a large nonstick skillet over medium-high heat. Season chops with pepper and salt. Add to skillet and cook 4 minutes per side. Remove to plate.
Reduce heat to medium and add wine and garlic, stirring up brown bits in pan. Cook 3 minutes. Stir in tomatoes, mustard, olives and capers. Cook 3 minutes, stirring occasionally. Stir in parsley.
To serve, spoon sauce over chops. Serve orzo on the side.
Nutrition information
Per Serving: cal. (kcal) 482, Fat, total (g) 12, chol. (mg) 70, sat. fat (g) 3, carb. (g) 49, fiber (g) 3, pro. (g) 33, Percent Daily Values are based on a 2,000 calorie diet
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