Pork Chops with Green Olives and Lemon

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 2 servings
LEVEL: Easy

ingredients

  • 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
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    Directions

    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.

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    5

    Newest Ratings and Reviews

    Read all 8 reviews

    • on August 14, 2013

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      Very tasty and easy to make. I added garlic and fresh lemon. Wow! Tomatoes wonderful with olive oil and garlic just perfect! We all love it! Thank you Laura! I will give six stars!

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    • on June 22, 2012

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      Wonderful flavors. I added garlic and used kalamata olives instead and fresh lemon. Very easy to prepare. This would be my second time to make it. Served with broiled tomatoes, sweet potatoes and grilled corn. This is one of my daughter's favorite dish! YUMMY!

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    • on March 19, 2012

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      Delicious mediterranean flavors. Couldn't find preserved lemon, so I just cooked some sliced lemon peel in olive oil, salt & sugar. Didn't use the tomatoes either, but I'm sure they would be lovely!

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