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.

Prep

Cook

Servings

Level

Easy

Ingredients

Herb Couscous

2 Tablespoons Challenge 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, or 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 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

Directions

Herb Couscous

1

Melt butter in a medium pot over medium heat. Add shallot and cook, stirring every so often, until softened and translucent, about 3 minutes.
2

Stir 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.
3

Fluff with a fork and stir in herbs; serve warm.

Pork Chops

4

Pat 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.
5

Reduce 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.
6

Melt 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.
7

Serve pork chops over a bed of herb couscous and spoon buttery cherry tomatoes over top.