This easy Pork Chops Recipe yields perfectly seasoned, juicy meat with a delectable fresh caper salsa on top!
Ah, pork chops—a classic and inexpensive cut of meat straight out of my childhood. My parents made a lot of smothered pork chop dinners and never veered too far from that basic recipe of skillet-searing the chops, adding onions, and simmering the pork in its own juices. They were quite tender and delicious, and it was easy to make a gravy to top a side of rice.
That’s not what we’re doing today, though, because there’s more than one way to cook a pork chop! Nostalgic pork chop memories aside, I discovered that cooking simply seasoned pork chops quickly over high heat yields a completely different texture and flavor than the long-simmered chops of my youth. And if you add a touch of acidity to the plate—from lemons or capers, perhaps?—some culinary magic begins to unfold on the plate.
This recipe for pork chops takes a simple, often cheap, cut of pork and elevates it to a restaurant entrée. It’s not complicated to dress up a pork chop, but it may help to be creative in the kitchen! Simple salt, pepper, and paprika season the pork chop itself before it goes into the hot skillet with crushed garlic, and when it’s done, the fresh tomato and oregano-infused lemon caper salsa goes on top. The resulting flavor is a delicious contrast between juicy seared pork and zingy caper salsa, and you won’t soon forget this plate.
Is This Pork Chops Recipe Healthy?
Pork chops are a fairly healthy choice, as they contain lots of protein and minerals like zinc and iron. The fat content of a pork chop depends on which part of the pig it comes from. Believe it or not, most pork chops sold at markets are quite lean! The tomato salsa in this recipe contains fresh cherry tomatoes and the lemon juice, which both add vitamin C. Overall, this is a nutrient-dense main dish with some fresh veggies on top, and it can be part of many healthy diets in moderation.
Types Of Pork Chops
This might be surprising, but there isn’t just one type of pork chop at the grocery store. You’re welcome to use any chop you like, but some types end up tough with a quick-cooking method. To help you avoid that situation with this recipe, here are the types of pork chops, demystified! Hint: Use rib chops or center-loin chops for this recipe.
- Shoulder Chops: Also called blade chops, blade steaks, or shoulder steaks. These are cut from the shoulder portion of the pig. These chops need to be braised for a long time to become tender, so don’t use them for this recipe.
- Rib Chops: Also called center-cut rib chops. Cut from the loin, from the shoulder to about the center of the loin. The bones in this cut are actually rib bones. These cuts are very tender and well-suited for quick-cooking methods like broiling and grilling.
- Loin Chops: Also called center-cut or center-loin chops, these are cut from the hip and loin near the back of the pig. The bone in a loin chop is T-shaped, and there are often pieces of tenderloin in the chops, so some markets might refer to these as “porterhouse” chops. They’re lean and great for quick-cooking methods.
- Boneless Chops: These are essentially rib chops without bones. This cut is very lean and well-suited for quick-cooking methods.
- Sirloin Chops: Cut from the hip area, near the back end of the loin. This cut is typically cheaper, contains bones, and is best for long braises, so avoid it for this recipe.
How Do I Store Leftovers?
Let the leftovers cool, then put them in an airtight container. You can then move them to the fridge, where they will keep for up to 4 days. You can also freeze them for up to 3 months in a freezer-safe container or ziplock bag. Thaw overnight in the fridge before reheating in a hot pan on the stove or in an air fryer.
Serving Suggestions
Serve this delicious pork chop recipe as a main dish with healthy side dishes to complete the meal. I recommend Rice Pilaf With Orzo, Brown Rice Pilaf, or Garlic Roasted Potatoes for a starchy side. For a nice vegetable side dish, this Easy, Cheesy Baked Asparagus is to die for, and I also enjoy pairing my pork chops with this Grilled Broccoli.
Ingredients
Salsa:
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 cup cherry tomatoes halved
- 1 handful fresh oregano chopped
- 1 teaspoon capers
- Pinch of salt and black pepper
Chops:
- 1 large, bone-in pork chop or 2 smaller bone-in chops
- ¼ teaspoon paprika
- Pinch of salt and black pepper
- 2 tablespoons olive oil
- 1 clove garlic crushed
Instructions
- Combine all the salsa ingredients in a small bowl, and stir to combine. Set aside.
- Season the pork chop on both sides with paprika, salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the crushed garlic and the seasoned pork chop. Pan-fry the pork chop for 5 minutes on each side, until browned and cooked.
- Remove the pork chop from the skillet, cut it in half (if using one chop), and transfer to 2 plates. Dress with the tomato salsa and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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