Braised Pork with Olives

Braised Pork with Olives
Braised Pork with Olives Header

Oh, we getting fancy! Even if you don’t like olives or not that crazy about Olives. You might be surprised with this Braised Pork with Olives dish. If you love Olives, this is a new way of enjoying them. It’s also just a classic dish to have once in a while.

Braised Pork with Olives Ingredients

  • 2-4 Pork chops – preferably fatty bone in 1 inch
  • Rendered Fat or Lard
  • Salt & Pepper
  • Onion 
  • Carrot
  • Beef or Pork Broth
  • Crushed Tomatoes
  • Sake – or other wines
  • Green Olives – optionally with some Black Olives
  • Flour
  • Parsley, Thyme & Marjoram

Pork Chops

Use 1 inch bone in Pork Chops, preferably a fatty piece. Trim the Fat off the sides to render out in order to sear the Pork Chops. Pair this up with a White Wine for deglazing.

1 Inch Bone In Pork Chop
1 Inch Bone In Pork Chop

Beef Steaks can be used instead of Pork. Process the same way by trimming of the Fat and rendering it out to get about 1/4 C. If you don’t quite have enough add some Beef Suet, lard or Neutral Oil to top it up and get about 1/4 C for searing. Pair Beef up with a Red Wine for deglazing.

Rendering Fat for the Sear

Trim the excess Fat off the Pork Chops/Steak and make crackling while rendering Fat that will assist in searing the Pork Chops/Steak and add flavor.

This will create a fond that you will lift when you cook your vegetables creating another fond. You then lift this fond up with the Sake or Wine. Continue to cook this, evaporating the alcohol and concentrating the flavors.

Check out my post on Rendered Fat for more information.

Rendering Pork Fat
Rendering Pork Fat

Salt & Pepper Blend

Used to Season the Meat and the Final Sauce if needed.

Salt & Pepper Blend

Salt & Pepper Blend Ingredients

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Braised Pork Sauce

The Sauce is really simple consisting of Crushed Tomatoes & Broth. This is combined into a bowl and added to the Pan after first Sautéing the Onions, Carrots, Olives and then deglazing with Wine and reducing until almost dry.

This is the Sauce that braises the meat resulting in succulent, fork tender Pork/Beef. Strain the Sauce for a fine Sauce or include the Vegetables for a Chunkier Sauce.

After you have braised the meat and strained the Sauce. Reduce the Sauce down on the stovetop until it easily coats the back of a spoon and holds. Add in your flavoring Herbs & Spices to taste. This is the serving Sauce that you will serve over the Pork Chops or Steaks. Garnish with more Fresh Olives, Green Onions, Parsley and Aleppo or Chili Flakes.

Pork Braising Liquids with Sake for Deglazing

Braised Pork Sauce

  • 1 Cup Crushed Tomatoes
  • 3 Cups Water
  • 1 Pork or Beef Bouillon Cube

1/2 C of Sake or other Wine is measured and set aside to deglaze the pan.

1 Onion 1 Carrot 8 Olives


One diced Onion & chopped Carrot with 8 sliced Olives. The Carrots can also be shredded or small diced.


Deglazing Wine

This is a Chinese Cooking Wine that works really well with Pork. Optionally use other types of White Wine or Red Wine if using Beef Steaks.

How to make Braised Pork with Olives

Preheat the oven to 350 F with the rack in middle position. Set aside a Braising Tray or a Casserole Dish.

Trimmed Fat from Pork Chops

Rendered Fat

Trim the meat of any fat and place into a skillet over medium heat to render out the fat that will be used to sear.

Cook until golden and crispy. Discard the Crackling.

Seasoned Pork Chops

Seasoned Meat

While the Fat is rendering out, season the Meat with the Salt & Pepper Blend and set the meat inside the braising Tray.

Pork Braising Liquids with Sake for Deglazing

Braising Liquids

Combine the Crushed Tomatoes, Bouillon Cube & Water into a bowl and set aside. Measure out 1/2 C of Wine and set that aside separately.

1 Onion 1 Carrot 8 Olives


While the fat is rendering out still, prepare the Vegetables that will be Sautéed along with 1 Tbl of Flour set aside.

Seared Pork Chop


Once the Crackling is golden and crispy, discard or scoop out and chop finely to add back into the pan when making the sauce.

By this point the Pan should be nice and Hot. Add the Meat and sear for 5 minutes per side. Remove and place back into the Braising Tray.

Sauteed Onion Carrot and Olives

Sautéed Vegetables

Add the Onions, Carrots and Olives to cook briefly. Just a few seconds. Then add the Flour and mix well. Cook for about 1 minute.

Sauteed Onions Carrots Olives with Flour and Wine reduced to dry

Wine Deglaze

Add the Wine and scrape the bottom to lift the fond up. Raise the heat to medium high and continue cooking until the wine has reduced and the mixture is almost dry. About 3- 5 minutes.

Braised Pork with Olives Braising Liquids

Braising Liquid

Add the Crushed Tomatoes, Bouillon Cube and Water. Mix well and bring to a boil. Ensure the Bouillon cube is completely dissolved.

Braised Pork with Olives into the Oven covered

Braised Pork

Pour over the Meat. Cover and Place into the Oven. Cook at 350 F for 1 1/2 – 2 hours or until the meat is very tender.

Braised Pork with Olives Reduction Sauce

Reduction Sauce

Remove the Braised Meat and Strain the Sauce into the same skillet you seared in. Heat over high heat and continue to cook until the Sauce can coat the back of a spoon. Adjust Seasoning with Salt & Pepper if needed.

Serve over the Braised Meat and garnish with Olives, Green Onions, Parsley, Aleppo or Chili Flakes.

Braised Pork Chops with Olives Sides

There are quite a few side dishes that can be paired up with this dish. If the particular desired Side requires the oven like Broiled Potatoes, Roasted Vegetables, Roasted Broccoli. Then the Braised Pork with Olives and can sit rested while still covered to keep it warm while the side dish is being prepared. Then proceed to strain out the Liquids and reduce to serve over top.

Broiled Potatoes

Broiled Potatoes

Broiled Potato utilizing a secret ingredient. This will result in Delicious Broiled Potatoes that are Crisp. Season with Salt & Pepper blend or other Seasoning during the last 1 minute of cooking.

Roasted Garlic Broccoli

Roasted Broccoli

Roasted Broccoli is a simple Delicious Dish. Consisting of Bite size Broccoli, Salt, Pepper, Garlic & Oil. Roasted in the Oven at 400 F. Ready in 30 minutes.

Roasted Asparagus

Roasted Asparagus

Roasted Asparagus with Garlic, Salt & Pepper, Parmesan Cheese with Melted butter drizzled over. This side dish takes 12-15 minutes to cook.


Air Fryer Fries

Fries covered in Fat & Seasoned with Salt, then Air Fried until Light & Crispy.

Steamed Potatoes with Parsley & Aleppo Garnish

Steamed Potatoes

Soft & Tender Steamed Potatoes coated in a wonderful Garlic Butter Sauce! Make them with Peeled and Diced Potatoes or for a treat some New Potatoes or baby Potatoes. Optionally add some Herbs in like Parsley, Chives, Aleppo or Pepper. 

Braised Pork with Olives Pin

Braised Pork with Olives

Delicious Braised Pork with Olives. Seared in rendered fat and then braised. Served with a reduction Sauce & Olives. This dish can be made with Pork & White Wine or Steak & Red Wine
Prep Time10 minutes
Cook Time2 hours
Course: Main Course
Cuisine: American, Canadian
Keyword: Pork Chops
Servings: 4 portions
Author: JAH


  • 1 Skillet
  • 1 Braising Tray
  • 1 Bowl for the braising liquids


  • 4 Pork Chops - preferably fatty bone in 1 inch
  • To Taste Salt & Pepper
  • 1/4 C Fat - Rendered Fat, Lard or Neutral Oil
  • 1 Med Onion - Diced
  • 1 Med Carrot - Diced
  • 1/4 C Green Olives - or more if desired, optionally with some Black Olives
  • 1 Tbl Flour
  • 1/2 C Sake - or other white wine
  • 3 C Water
  • 1 Cube Pork or Beef Bouillon
  • 1 C Crushed Tomatoes
  • To Taste Parsley, Thyme & Marjoram - Optional

Salt & Pepper Blend

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper


  • Trim the fat from the meat and chop into small pieces. Place into a skillet over medium heat to render the fat out.
    While the Fat is rendering out, season the Pork Chops with Salt & Pepper and place into the Braising Tray.
    Combine Water, Bouillon Cube and Crushed tomatoes into a bowl. Prepare the Vegetables.
    Measure out 1 Tbl of Flour and set aside as well as 1/2 C Wine and set aside.
  • Once the fat is rendered out, discard the crackling. If there is not enough fat rendered, add some Lard or Oil. If there is too much drain off until you have about 1/4 C of Fat.
    Place the Pork Chops in to sear about 5 minutes per side and move them to the Braising Tray.
  • Add Onions, Carrots & Olives and sweat just a few seconds. Mix in the flour and cook for about a minute.
    Deglaze the pan with Wine and reduce until almost dry. Add the bowl of Water, Bouillon Cube and Crushed Tomatoes and bring to a boil, then pour into braising pan over the Pork Chops.
  • Cover and Braise in oven at 350 F for 1 1/2 – 2 hours or until tender.
    Remove the Pork Chops and strain the liquid through a fine mesh back into the skillet you originally seared the pork chops in. Reduce the Sauce over max heat until the sauce coats the back of a spoon. Optionally add Parsley, Thyme and Marjoram to taste. Adjust Seasoning (Salt & Pepper).
    Serve Sauce over Pork Chops. Garnish with more Olives, Parsley, Green Onions, Chili Flakes etc..


Adjust the salt level at the very end, often you will not need to add any as the Olives contribute to the saltiness.
Try it with a Steak & Red Wine!
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