Pork Chops with Olives
calories: high
category: meat
cost: medium
difficulty: easy
preparation time: 180
Ingredients
Pork chops 4
Olives 200 gr.
Lard 40 gr.
Garlic 20 cloves
Meat sauce 4 tablespoons
White wine 4 tablespoons
Parsley a sprig
Rosemary a sprig
Sage a few leaves
Extra virgin olive oil as required
Vinegar as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Olives 200 gr.
Lard 40 gr.
Garlic 20 cloves
Meat sauce 4 tablespoons
White wine 4 tablespoons
Parsley a sprig
Rosemary a sprig
Sage a few leaves
Extra virgin olive oil as required
Vinegar as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Peel the garlic and stone the olives and beat the chops. Slice two garlic cloves finely and insert them into slits in the chops. Boil the olives in a pot of water for 10 minutes and leave them in the water to stop them from getting cold. Ion the meantime scald the rest of the 18 cloves, drain them, dry them and pet them aside.
In a large enough pot, put the oil, vinegar, sage, rosemary, salt and pepper and then add the chops and then leave them there for a couple of hours, turning them over every now and then. Then drain the chops, dry them well and put them into a large pan with the lard melted in a little oil. Braise them on both sides until they are golden brown on a low heat then add the garlic and cook for another 12 minutes, turning the chops over every now and then.
Drain the olives, dry them and put them in the middle of a serving dish. Take the chops off the heat and arrange them around the dish with the olives and put the garlic cloves around them.
Add the wine to the sauce remaining in the pan and let it evaporate a little. Add the meat sauce and let it cook a while before pouring The Chef's tips You can replace the meat sauce with e tablespoons of meat extract. We recommend you should drink Cabernet with this recipe. Curiosity This dish is excellent even when served cold.
In a large enough pot, put the oil, vinegar, sage, rosemary, salt and pepper and then add the chops and then leave them there for a couple of hours, turning them over every now and then. Then drain the chops, dry them well and put them into a large pan with the lard melted in a little oil. Braise them on both sides until they are golden brown on a low heat then add the garlic and cook for another 12 minutes, turning the chops over every now and then.
Drain the olives, dry them and put them in the middle of a serving dish. Take the chops off the heat and arrange them around the dish with the olives and put the garlic cloves around them.
Add the wine to the sauce remaining in the pan and let it evaporate a little. Add the meat sauce and let it cook a while before pouring
