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
Servings: 4 portions
Equipment
- 1 Skillet
- 1 Braising Tray
- 1 Bowl for the braising liquids
Ingredients
- 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
Instructions
- 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 the braising pan over the Pork Chops.
- Cover and braise in oven at 350 F for 1–2 hours, depending on thickness, 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…
Notes
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!
- Thin Pork Chops: At about 1/2 inch, braise for about 1 hour, or until fork tender.
- Thick Pork Chops: At about 1 inch, braise for about 2 hours, or until fork tender.