Name: Braised Pork Chops with Cipollini and Olives
Yield: 4
Ingredients: Salt -; Freshly ground black pepper -; 2 c. chicken stock -; 1/4 c. extra-virgin olive oil -; 4 whole cloves -; 5 large cloves -; 3 tbsp. chopped parsley -; 2 sprig rosemary -; 1 medium onion -; 1 lb. unpeeled baby cipollini onions -; 6 oz. Black Forest Bacon -; 1/2 c. dry red wine -; 1 tbsp. dry red wine -; 4 pork shoulder blade chops -; c. assorted olives, including Niçoise olives -

Braised Pork Chops with Cipollini and Olives

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Ingredients for - Braised Pork Chops with Cipollini and Olives

1. Salt -

2. Freshly ground black pepper -

3. 2 c. chicken stock -

4. 1/4 c. extra-virgin olive oil -

5. 4 whole cloves -

6. 5 large cloves -

7. 3 tbsp. chopped parsley -

8. 2 sprig rosemary -

9. 1 medium onion -

10. 1 lb. unpeeled baby cipollini onions -

11. 6 oz. Black Forest Bacon -

12. 1/2 c. dry red wine -

13. 1 tbsp. dry red wine -

14. 4 pork shoulder blade chops -

15. c. assorted olives, including Niçoise olives -

How to cook deliciously - Braised Pork Chops with Cipollini and Olives

1. Stage

Preheat the oven to 325 degrees F. In a skillet, heat 1 tablespoon of the oil. Season the pork with salt and pepper and add 2 chops to the skillet. Cook over moderately high heat, turning once, until browned, 6 minutes total. Transfer to a roasting pan and repeat with 1 more tablespoon of oil and the remaining 2 chops.

2. Stage

Add the bacon and the remaining 2 tablespoons of oil to the skillet; cook over moderate heat until the bacon is lightly browned. Add the onion and garlic, cover and cook over low heat, stirring, until softened. Add the rosemary and cloves and cook for 1 minute. Add 1/2 cup of the wine and boil over high heat for 1 minute. Add the stock and bring to a boil.

3. Stage

Pour the bacon mixture over the pork chops. Cover the roasting pan with foil and bake for 45 minutes. Turn the chops, cover, and cook for 30 minutes longer.

4. Stage

Meanwhile, in a saucepan of boiling salted water, cook the onions until barely tender, 4 minutes. Transfer to a plate and let cool, then trim and peel the onions.

5. Stage

Add the onions and olives to the roasting pan, nestling them in the liquid. Bake uncovered for 20 minutes.

6. Stage

Transfer the pork, onions, and olives to a platter, cover with foil, and keep warm. Discard the cloves. Set the pan over high heat and boil the liquid until reduced to 3/4 cup, 5 minutes. Add the remaining 1 tablespoon of red wine to the sauce and pour it over the chops. Sprinkle with parsley and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.