Pork Chops with Green Olives and Lemon

Bone-in pork chops are gently braised in white wine with preserved lemon, green olives and fresh herbs until tender and flavorful. A touch of sugar helps the chops develop a beautiful golden crust, while roasted cherry tomatoes make a colorful and delicious accompaniment.

Pork Chops with Green Olives Preserved Lemon

Servings: 2
Prep Time: About 10 minutes
Cook Time: About 30 minutes

Ingredients:

• 2 bone-in pork chops
• Salt and freshly ground black pepper
• Pinch of sugar
• 2 tablespoons olive oil
• ¾ cup (175 ml) white wine
• Skin of 1 preserved lemon, chopped
• ½ cup (85 g) green olives, preferably pitted
• Small handful chopped fresh rosemary or thyme

Roasted Cherry Tomatoes:

• 1 branch cherry tomatoes
• Olive oil, for drizzling

Instructions:

1. Season the pork chops on both sides with salt and pepper. Sprinkle lightly with sugar, seasoning with it as you would salt.
2. Heat the olive oil in a sauté pan over medium-high heat. Add the pork chops and brown well on both sides.
3. Pour in the white wine. Add half of the preserved lemon and half of the olives along with the rosemary or thyme.
4. Cover and cook until the pork chops are tender, about 20 minutes.
5. Uncover and check the pork for doneness. If necessary, simmer uncovered for a few minutes to reduce the cooking liquid slightly.
6. Add the remaining olives and preserved lemon. Spoon the pan juices over the pork chops and serve with roasted cherry tomatoes.

Roasted Cherry Tomatoes:

1. Preheat the oven to 400°F.
2. Place the branch of cherry tomatoes on a baking sheet and drizzle lightly with olive oil.
3. Roast for 20–30 minutes, until the tomatoes are soft and their skins are wrinkled.
4. Serve alongside the pork chops.

Tip: Use pitted green olives for easier eating while preserving all of the briny flavor they contribute to the sauce.

Source: Laura Calder