Pork Chops Provençale
-
10Prep Time Minutes
-
30Total Time Minutes
-
11Number of Ingredients
-
4Servings
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.
Substitute lamb chops for pork chops if desired.
Serve with roasted green beans or asparagus.
Pork Chops Provençale