Mediterranean Chops


A wonderful and surprising combination of flavours. Also chicken, lamb or beef could be used. A simple side dish is best with this entree.  This recipe serves 4


  • 4 6oz boneless pork chops
  • ¼ cup olive oil Oil, olive, salad or cooking
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • ¼ cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 ½ cups sliced onions Onions, raw
  • 1 cup golden raisins Raisins, golden seedless
  • 2 tbsp garlic, chopped Garlic, raw
  • ½ cup dry marsala Alcoholic beverage, Marsala
  • 1 ½ cups Roma tomatoes, seeded and chopped
  • 1 cup chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • ¼ cup white wine vinegar Vinegar, white wine
  • 2 tbsp sugar Sugars, granulated
  • 2 tsp dried oregano leaves Spices, oregano, ground
  • ½ cup pimento-stuffed olives
  • 2 tbsp capers, drained and crushed Capers, canned
  • Parmesan Orzo
  • 2 tbs chopped fresh parsley Parsley, raw
  • 1 tbsp lemon zest Lemon peel, raw


Step 1

Season chops with salt and pepper; dust with flour. Saute chops in oil in a large saute pan over a medium - high heat until browned on both sides, about 5 minutes; remove from pan. Add onion and saute 3 minutes; stir in raisins and garlic, and saute another minute. Deglaze with marsala, scraping up any browned bits from bottom of the pan. Stir in the tomatoes, broth,vinegar , sugar, and oregano; bring to a boil. Return chops to pan; cover, recuce heat to medium low, and simmer 10 mins. Add olives and capers; simmer until heat through. Serve chops on orzo and garnish with parsley and lemon zest.


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