
Beef, Pork and Lamb
Pork Chops with Cherry Tomatoes, Feta and Olives
Lay these herby pork chops on a bed of couscous with feta, tomatoes, and tangy olives, and you have a remarkable complete dinner, full of Mediterranean flavor.

Herb Couscous
- 2 Tablespoons Challenge Dairy Butter
- 1 shallot, minced
- 1 ¾ cups low-sodium chicken broth
- ½ teaspoon Kosher salt
- freshly ground black pepper
- 1 ½ cups couscous
- ¼ cup chopped fresh mixed herbs (such as oregano, parsley, cilantro, mint)
Pork Chops
- 4 bone-in pork chops (about ¾-inch thick)
- Kosher salt
- freshly ground black pepper
- 1 Tablespoon olive oil
- 3 Tablespoons Challenge Dairy Butter, divided
- 2 teaspoons minced garlic
- 2 cups grape tomatoes, halved
- 2 Tablespoons fresh mint, chopped
- ½ cup kalamata olives, chopped
- 2 Tablespoons crumbled feta
Herb Couscous
-
1Melt butter in a medium pot over medium heat. Add shallot and cook, stirring every so often, until softened and translucent, about 3 minutes.
-
2Stir in chicken stock, salt and black pepper to taste. Bring to a boil then stir in couscous. Cover pot with a lid and remove from heat. Set aside to steam for 5 minutes.
-
3Fluff with a fork and stir in herbs; serve warm.
Pork Chops
-
1Pat pork chops dry with a paper towel and season both sides with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add pork chops and sear for 2-3 minutes per side, or until golden brown.
-
2Reduce heat to medium and continue to cook, flipping once or twice, until an instant-read thermometer registers 145°F when inserted into the thickest part of the chop, about 5 more minutes. Transfer to a plate to rest.
-
3Melt remaining 2 tablespoons of butter in the skillet and saute garlic until fragrant, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until softened, about 2 minutes. Remove from heat and stir in mint, olives and feta.
-
4Serve pork chops over a bed of herb couscous and spoon buttery cherry tomatoes over top.