Pork Chops with Olives

Pork shoulder chops are the underused cousin of the pork chop world. Cut from the same primal as the pork shoulder used for pulled pork, these chops have more fat and connective tissue than the loin, which means they reward braising with rich flavor and meltingly tender texture. Standard pork loin chops would dry out in this recipe; pork shoulder thrives.

The garlic rub is a clever shortcut. Instead of mincing garlic and folding it into the flour, you halve the cloves and rub them directly onto the meat. The cut surfaces of the garlic deposit oils and juice on the chops as you rub, infusing them with flavor before the flour dredge goes on. Less prep, more concentrated garlic flavor.

A solid sear before braising is the move. Brown both sides hard so the floured crust forms a deep golden coating. That browning becomes the foundation of the pan sauce as the chops simmer in just a half cup of water for an hour.

The olives go in halfway through, in the second 30-minute simmer. Pimento-stuffed green olives bring briny, salty punch and a subtle pepper note from the pimento, balancing the richness of the pork.

Serve with crusty bread or rice to soak up the briny pan sauce.

Pro Tips

• Pat chops dry before dredging so the flour adheres properly.
• Don’t crowd the pan; brown in batches if needed.
• Use a heavy skillet with a tight-fitting lid for even simmering.
• The sauce thickens naturally from the dredge flour as everything cooks down.
• Pulls easily into pulled-pork-style shreds with a fork after the second simmer.

Variations

• Sub black olives or kalamatas for green for a Mediterranean lean.
• Add a splash of white wine in place of water for deeper flavor.
• Add 1 sliced onion to the pan during the first simmer.