Pork Chops Provencal

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
Servings: 4 Prep 15 mins Cook 14 mins


  • 1 tablespoon olive oil
  • 4 boneless pork chops, about 4 ounces each, 3/4-inch thick
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 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 capers
  • 2 tablespoons chopped fresh parsley
  • 1/2 pound orzo, cooked following package directions

Make It

1. 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.

2. 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.

3. To serve, spoon sauce over chops. Serve orzo on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount 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.