Recipe courtesy of Laura Calder
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
2 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Onion-and-Pepper Pork Chops

Recipe courtesy of Food Network Kitchen

Al Pastor Marinated Pork

Recipe courtesy of Andale Taqueria y Mercado

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pulled Pork Sandwiches

Recipe courtesy of Bobby Flay

Rosemary Pork Tenderloin

Recipe courtesy of Claire Robinson

Pulled Pork

Recipe courtesy of Ree Drummond

Grilled Lamb Chops with Mustard Barbecue Sauce

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking