In Nice, France, olives, tomatoes, and garlic are the defining ingredients - hence, the name of this recipe. Serve over rice or packaged cooked potato wedges (such as Simply Potatoes).

Robin Webb
Recipe by Cooking Light January 2004

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 pork chop and about 1/4 cup sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour. Add pork to pan; cook 3 1/2 minutes on each side or until browned. Remove pork from pan. Add garlic to pan; sauté 10 seconds. Add wine, olives, and tomatoes; cook 2 minutes. Return pork to pan; cook 1 minute. Sprinkle with parsley.

    Advertisement

Nutrition Facts

206 calories; calories from fat 38%; fat 8.7g; saturated fat 2.8g; mono fat 3.8g; poly fat 1.2g; protein 22.3g; carbohydrates 7.3g; fiber 1.9g; cholesterol 58mg; iron 1.3mg; sodium 494mg; calcium 48mg.
Advertisement
Advertisement