Seared Pork Chops with Kalamata-Shallot Sauce

Seared Pork Chops with Kalamata-Shallot Sauce

When I order off FreshDirect, I usually try to order items that pertain to a particular recipe, so that I’m able to stick to some sort of plan for my meals for the week.  But sometimes, I get a little click-happy and end up buying whatever looks good or I’m craving at the moment. That’s how you end up with a delivery like I did last night, with a family pack of pork chops, a tub of kalamata olives, a new batch of Meyer lemons, horseradish (?!), and a couple liters of Diet Dr Pepper. It happens.

Even though I was dead tired last night from a long day at work and a (long overdue) workout at the gym, I still managed to pull some supper together using a hodgepodge of delicious ingredients. While I normally would imagine this kind of sauce going best with chicken breast, the pork chops braised deliciously and were infused with a ton of flavor. A quick splash of fresh Meyer lemon juice added a nice zesty pick-me-up at the end.

You’ve seen a lot of braised meats here on total noms… but I maintain its the easiest and most flavorful way to cook meat, especially pork, which runs the risk of getting a little dry. I hope you enjoy!

Seared Pork Chops with Kalamata-Shallot Sauce

Serves 2


  • 2 one-inch thick boneless pork chops, trimmed of fat
  • salt
  • pepper
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 1/4 cup kalamata olives, chopped coarsely
  • 1/2 cup white wine
  • 1 lemon, zested then halved (save zest)
  • 1/2 tsp fresh thyme

Sauce Ingredients


1) Heat oil in a medium sized pan that has a lid. Pat dry each pork chop with a paper towel, and season both sides of the pork chops with salt and pepper.

2)  Place the pork chops in the pan, and let brown for 3-4 minutes, getting that nice crust we all know and love. Flip and brown the other side for another 3-4 minutes. Once both sides are browned, remove pork chops from pan.

Sauteeing the Olives and Shallots

3) If needed, add some more olive oil. Add shallot and kalamata olives into pan and allow to sweat and cook until soft, infusing the flavors of into the oil, about 5 minutes.

4) Pour the wine into the pan, and scrape up any brown bits. Bring to a boil. Nestle the pork chops back in the pan, and cover, bringing heat to low. You want the liquid level to hit around halfway up the pork chop. Let braise in the wine for 10-15 minutes. Pour yourself a glass of that wine while you’re waiting… I won’t judge.

Kalamata-Shallot Sauce

5) After chops are done simmering, move to serving plates. Add the lemon zest, fresh thyme, and fresh-squeezed juice of the lemon to the sauce and stir up. Spoon some of the olive sauce over each chop and serve!

Seared Pork Chops with Kalamata-Shallot Sauce

P.S. No… I’m not sponsored by FreshDirect in any way. I am just obsessed with them… even if they can’t tell the difference between kale and green peppers! But if I was sponsored, that would be pretty awesome (hint, hint)!

Happy Eating 🙂

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