Pork Chops with Lemon, Basil, Capers & Tomatoes

These Pork Chops with Lemon Basil Sauce are packed with bright Mediterranean flavors and make an easy yet impressive dinner. Tender, pan-seared pork chops simmer in a rich tomato sauce with garlic, onions, briny capers and Kalamata olives, while fresh lemon and basil add a vibrant finish. Serve them with steamed broccoli and fluffy white rice to soak up every bit of the delicious sauce.

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Pork Chops with Lemon, Basil, Capers & Tomatoes

Ingredients

• 4 boneless pork chops (1 inch thick)
• Salt and pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons capers, drained
• ½ cup Kalamata olives, halved
• ½ cup chicken broth
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• ¼ cup fresh basil, chopped
• 1 teaspoon dried oregano

InstructionsBrown the PorkSeason pork chops with salt and pepper.
Heat olive oil in a large skillet.
Brown chops about 3 minutes per side.
Remove and set aside.
Build the SauceIn the same skillet:

• Cook onion until softened.
• Add garlic and cook 30 seconds.
• Stir in tomatoes and chicken broth.
• Add capers, olives, oregano, lemon zest, and half the basil.

Simmer 5 minutes.
Finish the DishReturn pork chops to the pan.
Spoon sauce over them.
Cover and simmer 10–15 minutes until cooked through.
Stir in lemon juice.
Taste and adjust seasoning.
ServeTop with remaining basil.
Serve with rice and broccoli exactly as shown in your photos.
Garnish with lemon wedges.
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