This Farm Market Pork Chops recipe received its name because the ingredients are from the farm market or are locally sourced, including the pork.
Remember the kale pesto we made a few days ago? We’re going to top the chops with a nice layer of that garlicky goodness. You made the pesto, didn’t you? I’m going to presume that’s a “yes” (ahem) and move right along.
Don’t skimp on this dish, you’ll want to use bone-in pork chops – the bone provides a distinct and incredible flavor. You’ll also want a handful of seasonal herbs, like thyme and parsley, and a few pantry staples like flour, onions, black olives and red pepper flakes. And wine. Always wine. For this dish you’ll want a nice dry white – oh, and we’ll cook with it, too.
These Farm Market Pork Chops are juicy, tender, and full of spring flavors with a subtle hint of heat, and it presents really well when served family style – so bring the piping hot skillet from the burner to the table and let everyone serve themselves from there. Be sure to scoop up some of that olive and onion mixture, too!
This dish takes your basic pan seared pork chops recipe and turns up the volume. Serve with a simple salad or potatoes, pasta, quinoa or couscous.
Have fun in the kitchen!
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Farm Market Pork Chops
6 bone-in pork chops, patted dry
Kosher salt & ground black pepper
1 cup of flour (I use King Arthur Organic)
3 tablespoons olive oil
3 tablespoons salted butter
1 small-medium onion, sliced thin
1 teaspoon red pepper flakes (use more if desired)
1/4 cup roughly chopped black olives (pitted, if necessary)
1 cup of dry white wine (I used a white Bordeaux)
Kale pesto, a light spoonful per pork chop
Fresh sprigs of thyme and parsley
- Use a paper towel to pat dry the pork and generously season both sides with salt and pepper. Dredge the pork chops in flour and set aside;
- In a 12 inch saute pan, heat the oil until piping hot. When the oil begins to shimmer and appears almost silk-like, you’ll know it is ready. TIP: If you’re still not sure, wet your fingers under running water and let one drop of water fall from your finger into the oil. If the droplet sizzles, the pan is ready. If it just sort of bubbles, give it another minute;
- Carefully add 3 pork chops to the skillet (taking care to not splatter the hot oil), and do not move them. Allow the chops to sit, undisturbed, for about 7 minutes to properly sear them. When they are deeply golden brown, flip them over and sear the other side for about 4-5 minutes. Remove them from the skillet and set aside under a tented piece of aluminum foil. Repeat with the remaining 3 pork chops, then set aside under the foil; Drain some of the excess oil & fat, leaving some behind for flavor;
- Add butter, onions, red pepper flakes, and a sprinkle of fresh thyme. Saute until the onions are just about tender and translucent (they’ll finish cooking after you’ve added the pork back to the pan);
- Remove skillet from flame and add the wine. Briefly stir to incorporate and return to flame. Deglaze the pan by scraping up all the delicious browned bits at the bottom of the pan. Add the olives. Bring all the contents to a full boil;
- Lower the flame and return the pork to the skillet (all the cooked pork should fit snugly). Add a light layer of pesto on top of each pork chop and simmer the pork in the wine and olive mixture for another 10 minutes (the pork is done when it reaches 135 F.).
- Garnish with a sprinkle of parsley and thyme. If decorating with entire sprigs of thyme, remove before eating.
How do you know when the pork is done? When pressing your finger into the flesh, you should encounter a slight resistance, though it shouldn’t be solid. This takes practice. Give it a try! (and double-check with a meat thermometer until you can use this method confidently. The pork should be 135 F).
Serve this dish family style. Bring the entire skillet to the table and let your family or guests serve themselves from there. This skillet will be hot though, so take proper care if there are children present and don’t forget to protect your table. I usually use a thick place mat with a trivet on top if serving this way.
The Kale Pesto can be made days in advance and kept in the refrigerator.
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