Pork Chops with Lemons and Olives

Servings 6 servings


  • 5 cloves garlic pressed
  • 2 tablespoons olive oil
  • 3 lemons each cut into 4 slices
  • 6 pork chops 1 inch thick
  • 3 tablespoons minced fresh thyme
  • sea salt and freshly ground black pepper to taste
  • 3/4 cup black olives pitted


  • In a medium skillet, heat the olive oil over medium heat until hot. Add pork chops; saute for 5 minutes per side or until browned.
  • Sprinkle with salt and pepper then add remaining ingredients (garlic through olives); continue to cook chops for 5 minutes per side.


SERVING SUGGESTION: Steamed baby red potatoes and steamed broccoli spears.
VEGETARIAN: Instead of pork, use tofu.
KOSHER: Instead of pork, use boneless skinless chicken thighs.
GLUTEN FREE: Make sure olives are gluten free.
NUTRITION: Per Serving: 306 Calories; 21g Fat; 24g Protein; 6g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat. Points: 8
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