- 2 pork chops, on the bone
- Salt and freshly ground black pepper
- Pinch sugar
- 2 tablespoons olive oil
- 3/4 cup/175 ml white wine
- Skin 1 preserved lemon, chopped
- 1/2 cup/85 g green olives, with pits
- Small handful chopped fresh rosemary or thyme
Roasted Cherry Tomatoes
- Branch cherry tomatoes
- Olive oil, for drizzling
Season the chops with salt and pepper. "Season" also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side.
To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.
Chef's note: Recommend using pitted olives next time.