Best Saucy Pork Skillet With Olives Recipes

SAUCY PORK CHOP SKILLET

Saucy Pork Chop Skillet image

Skillet pork chops make easy comfort food. We have them with a salad and fruit. If you've got fresh green beans or steamed broccoli, go for it. -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 cups uncooked instant brown rice
2 teaspoons canola oil
6 boneless pork loin chops (6 ounces each)
1 small onion, sliced
1 cup canned diced tomatoes
1 cup reduced-sodium beef broth
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
2 tablespoons all-purpose flour
1/2 cup water

Steps:

Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

Nutrition Facts :

SAUCY PORK SKILLET WITH OLIVES

Saucy Pork Skillet with Olives image

These quick skillet-simmered pork chops stay tender and juicy in the tomatoey sauce. Serve over stuffing with sliced Spanish olives for the win.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1/2 cup KRAFT Zesty Italian Dressing
6 boneless pork chops (1-1/2 lb.), 1/2-inch thick
1 can (14-1/2 oz.) Mexican style stewed tomatoes, undrained
12 jumbo Spanish olives, sliced
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork

Steps:

Heat dressing in large skillet on medium-high heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides.
Add tomatoes and olives. Bring to boil; cover. Simmer on medium-low heat 10 min., turning chops and stirring sauce after 5 min. Meanwhile, prepare stuffing as directed on package.
Spoon stuffing onto platter; top with chops and sauce.

Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

PORK TENDERLOIN WITH OLIVE-PICCATA SAUCE

Pork Tenderloin With Olive-Piccata Sauce image

Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)

Provided by Sandi From CA

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 lb) pork tenderloin
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil or 1 tablespoon butter
1 large garlic clove, minced
1/2 cup chicken broth or 1/2 cup stock
1 1/2 tablespoons lemon juice
1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

Steps:

Cut pork crosswise into 1-inch thick slices.
Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
Sprinkle thyme, salt and pepper over medallions.
Heat oil in a large nonstick skillet over medium heat until hot.
Add medallions; cook 4 minutes per side or until no longer pink in center.
Transfer to a serving plate; keep warm.
Add garlic to drippings in skillet; cook and stir 30 seconds.
Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
Stir in olives; heat through.
Spoon sauce over medallions; top with parsley.