Herb-Marinated Pork Chops

11Jul2024 pounded pork loin segments, pretty thin. Could try tenderloin? Make the marinade early, for flavors to marry, in a second pan so re-heating is easy. Try marinating longer than 15 min?

One of the top NYT recipes of all time! Used capers instead of green olives and added fresh mint, reminiscent of a Sicilian dish. Also dribbled marinade over accompanying green salad and buttered noodles. The marinade would also be great over almost any roasted vegetables or fish. Stunning!

Like most weeknights when I’m searching for recipes during one of the kids’ activities, I didn’t read this recipe fully through first and didn’t realize you were supposed to use thin chops. Had 1-inch think bone-in chops, which I grilled, then added to the marinade. Still absolutely delicious. The 10 y.o. gave it the stamp of approval by telling me to “put it on ‘The List’”.

Easy to make and very tasty. I fed it to guests who loved it.

Stuck close to the recipe (swapped capers for shallots), cooked for less time on each side than recommended (by 30 seconds or so) and marinated for a good 15-20 minutes. The result? Shoe leather. I've never had pork chops this tough, practically inedible. Will not be trying this recipe again.

Wow! This method did not disappoint! I couldn't believe how much flavor the pork chops absorbed, but freshly cooked meat is thirsty! I did thick cut pork chops, and they still absorbed a ton of flavor. I cooked them on the grill. My only other changes were to use green onions instead of shallots for a more herbaceous flavor, and I added more olives because I love them. Served with couscous and grilled broccolini with some of the sauce on top. Outstanding!

An easy, quick delicious dish! Subbed capers for olives.

Classic method used in my native Greek cuisine. Be very choosy in terms of the olive oil - there's no disguising sub-par oil in this dish, so break out the good stuff and let it shine (literally and figuratively)...

The first time I prepared as written. It just didn’t quite come together as wished. I loved the marinade except for raw taste of garlic. The meat was bland, and the marinade was not a happy flavor on only slightly warm meat, This time I doubled the marinade recipe (without the garlic, which I set aside). I used 1/2 to marinate the meat for a couple hours. I sautéd the meat, added garlic for quick cook. The reserved 1/2 marinade was then used as a really yummy topping. The flavors came together.

I used 1-inch thick boneless chops which I did not pound. Seared on the grill direct heat 2 min per side, then cooked over indirect heat for 1.5, then 1 min.

This is full of flavor. I let the cooked pork marinade while I roasted some miso-butter broccoli and cooked up some Israeli couscous. Great combination and super easy dinner. https://cooking.nytimes.com/recipes/1023496-miso-butter-roasted-broccoli

An easy yet complex weeknight protein, wasn’t sure the olives would work, but they definitely do. If I’m missing anything, it may benefit from a longer marinade time. The herbs can get to know each other a bit better that way.

Looking for something new with pork loin chops, this was a great choice. Next time I will add more garlic. Never can you have too much garlic!

Good, moist pork chops. Not much flavor, though.

I selfishly made this for the family- selfish because daughter doesn’t do olives and my husband doesn’t do capers, which I used instead of olives. I thought it was fantastic and while the daughter claimed to be underwhelmed, she cleaned her plate. As did the caper-hating husband. I’ll make it again and inspired by Micki’s comment I’ll omit capers and olives but incorporate the olive brine into the marinade. Quick to cook and easy cleanup. It’s a winner in my book!