May 20, 2026
URL: https://www.conagrabrands.ca/en/brands/hunts/recipes/pork-chops-provencale
- Prep Time Minutes: 10
- Total Time Minutes: 30
- Number of Ingredients: 11
- Servings: 4
Ingredients
- 1 can (398 mL) Hunt’s Heirloom – Crushed Tomatoes
- 4 bone-in pork chops (each about 1-inch/2.5 cm thick)
- 3/4 tsp (4 mL) salt
- 3/4 tsp (4 mL) pepper
- 2 tbsp (30 mL) olive oil
- 1/2 cup (125 mL) pitted Niçoise olives, halved
- 3 cloves garlic, minced
- 2 tsp (10 mL) herbes de Provence
- Pinch red pepper flakes
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 tsp (5 mL) Dijon mustard
Directions
-
Step one
Preheat oven to 400˚F (200˚C). Pat pork chops dry with paper towel. Season with salt and pepper. Heat oil in large skillet set over medium heat; cook pork chops, turning once, for 4 to 5 minutes or until browned all over.
-
Step two
Transfer pork chops to baking sheet. Roast for 6 to 8 minutes or until thermometer registers 160°F (71°C) in thickest part of pork chop and just a blush of pink remains in centre. Let stand for 5 minutes.
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Step three
Meanwhile, in same skillet, cook olives, garlic, herbes de Provence and red pepper flakes for about 2 minutes or until garlic starts to soften. Stir in tomatoes; bring to boil. Reduce heat to medium-low; simmer for about 10 minutes or until slightly thickened. Stir in parsley and mustard. Spoon over pork chops.
Tips
Substitute lamb chops for pork chops if desired.
Serve with roasted green beans or asparagus.