facebook twitter youtube


  • 1-1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon granulated sugar
  • 4 boneless center-cut pork chops (about 6 ounces each)
  • 1/4 cup plus 3 tablespoons Brothers Marketplace extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 cup chopped red onion
  • 1/4 cup chopped pitted Castelvetrano green or Spanish olives
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley


  1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk paprika, garlic powder, 1/2 teaspoon salt, oregano and sugar; rub pork chops with paprika mixture. Brush pork chops with 1-1/2 tablespoons oil. Place pork chops on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once.
  2. In large skillet, heat 1-1/2 tablespoons oil over medium-high heat. Add garlic, onion, olives and capers; cook 1 minute. Stir in lemon juice; cook 30 seconds. Remove from heat; stir in pepper, parsley, and remaining 1/4 teaspoon salt and 1/4 cup oil. Makes about 1-1/4 cups. Serve olive mixture over pork chops.

Facts. Finds. Flavors.

Serve pork chops with rice or an ancient grain, such as quinoa, tossed with chickpeas, lemon juice and garlic.

  • 564 Calories
  • 45g Fat (10g Saturated)
  • 102mg Cholesterol
  • 797mg Sodium
  • 7g Carbohydrates
  • 2g Fiber
  • 37g Protein