Herb-Marinated Pork Chops
Recipe Date:
September 1, 2024
Serving Size:
4
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped, pitted green olives
- 2 tbsps minced shallot
- 2 tbsps lemon juice
- 2 tbsps chopped parsley
- 1/2 tsp minced garlic
- 1/2 tsp dried oregano
- 3 sprigs of thyme
- salt & pepper
- 4 boneless pork loin chops, pounded thinly
Directions
Tasting notes: Pork and Pinot is a natural pairing. We love how the herbs and olives play with the spice elements and fruit in the Pinot.
Serena's tips: Pound the pork very thin. We served it with a summer peach and spinach salad with avocado, toasted almonds and goat cheese which really complimented the pork and the wine.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1024400-herb-marinated-pork-chops
Recipe courtesy of Kay Chun for the New York Times. Photo courtesy of Joel Goldberg for the New York Times.
