Pork Chops with Tomatoes and Olives

This has the flavors of southern France, is visually stunning and is easy to make. You can use boneless pork chops, but I think they taste better when cooked on the bone.

 

This is also delicious with chicken parts substituted for the pork chops. It may take some extra cooking time for the chicken to cook thoroughly, so make sure you check it carefully.

 

If you don’t have shallots, you can substitute onions.

 

SERVES 4

 

Ingredients: 

4 center cut pork chops, bone in, about 1 inch thick

Salt and freshly ground black pepper

 

2 tablespoons olive oil

 

1 tablespoon chopped shallots

1 teaspoon minced garlic

1 bay leaf

½ teaspoon thyme

½ cup white wine

½ cup chicken broth

A pinch crushed red pepper flakes

 

12 cherry tomatoes

12 stuffed green olives

12 pitted kalamata olives

 

 

2 tablespoons chopped parsley

 

………………

 

Instructions:

▪ Sprinkle the pork chops with salt and pepper on both sides.

 

▪ Heat the oil in a frying pan on medium heat and add the pork chops, cooking them until the bottom side turns brown, about 5 minutes. Turn and cook the other side until brown. Transfer the pork chops to a plate and cover to keep warm.

 

▪ Add the shallots, garlic, bay leaf and thyme and cook, stirring, for a minute. Add the wine and cook for a few minutes until about half of it is evaporated. Use a wooden spoon to dislodge any brown particles that stick to the pan and stir them into the liquid. Add the chicken broth and red pepper flakes.

 

▪ Return the pork chops to the pan, cover it and adjust the heat so the liquid barely bubbles at a low simmer. Cook for 15 minutes.

 

▪ Add the tomatoes and olives and continue to cook uncovered for another 5 minutes or so, allowing the sauce to be reduced and thicken slightly.

 

▪ Transfer the chops to a serving plate, sprinkle with parsley and serve.