Pork Chops With Green Olives And Lemon
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
50
Sourness
38
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Season the chops with salt and pepper
2
"Season" also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt
3
Heat the oil in a saute pan and brown the chops on both sides
4
Pour over the wine, and add half the lemon and olives, along with the rosemary
5
Cover, and cook until tender, about 20 minutes
6
Uncover and test doneness
7
Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon
8
Serve with the juices spooned over and a branch of roasted baby tomatoes on the side
9
To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F
10
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