2 pork chops, on the bone
Salt and freshly ground black pepper
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
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