AIP Friendly Mediterranean Pork Chops with Olives
Bone-in pork chops braised in a savory pan sauce with Kalamata olives, onion, garlic, and fragrant herbs — this dish is the kind of deeply satisfying dinner that feels like it took far more effort than it actually did. The seasoning blend of turmeric, ground ginger, and fresh grated ginger gives the chops a warm, aromatic crust before they ever hit the broth, and that sear locks in serious flavor. Following the autoimmune protocol means navigating around nightshades, grains, eggs, dairy, and legumes, and every single ingredient here clears those hurdles without compromise. Bone broth and apple cider vinegar form the backbone of the braising liquid, creating a glossy, tangy sauce that reduces beautifully in the final minutes of cooking. Dried oregano and thyme round out the Mediterranean character while staying firmly within protocol-friendly territory. A squeeze of fresh lemon juice stirred in at the end brightens the whole dish and keeps it from feeling heavy. This recipe serves four, making it a practical choice for a weeknight family dinner or a batch-cook situation where leftovers are very much welcome.
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Learn more →Ingredients
4 servings
- 4 bone-in pork chops (about ¾ inch thick, 6–8 oz each)
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 cup bone broth
- 2 tbsp apple cider vinegar
- ½ cup kalamata olives, pitted and halved
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the pork chops completely dry with paper towels. In a small bowl, stir together the salt, turmeric, and ground ginger, then rub the mixture evenly over both sides of each chop.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork chops in a single layer and sear undisturbed for 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 2–3 minutes until golden. Transfer the chops to a plate; they will not be cooked through at this stage.
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