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Sunday Supper

One-Dish Pork Chops With Muffuletta Relish

One-Dish Pork Chops With Muffuletta Relish

A muffuletta-inspired relish gives way to pan-fried pork chops for a satisfying, one-dish meal. [Photograph: Jennifer Olvera]

Note: Looking for pork chops that are ultra-moist? Brine them for two hours in the refrigerator in a mixture of 1 gallon of water, 1 cup of brown sugar and 1 cup of kosher salt. When you're ready to cook them, just discard the brine, pat them dry with paper towels and proceed with the recipe.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

One-Dish Pork Chops With Muffuletta Relish

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About This Recipe

Yield:Serves 4
Active time:15 minutes
Total time:35 minutes
Special equipment:Oven-safe sauté pan
This recipe appears in: Sunday Supper: One-Dish Pork Chops With Muffuletta Relish
Rated:

Ingredients

  • 1 1/2 tablespoons olive oil, divided
  • 1 medium red pepper, finely chopped (about 1 cup)
  • 1 small red onion, minced (about 3/4 cup)
  • 1 tablespoon minced celery
  • 2 cloves of garlic, minced (about 2 teaspoons)
  • 1 pickled pepperoncini, minced (about 1 tablespoon)
  • 1/2 teaspoon dried oregano
  • 1 tablespoon red or white wine vinegar
  • 2 tablespoons minced green olives
  • 2 tablespoons minced kalamata olives
  • Kosher salt and freshly ground black pepper
  • 4 butterflied pork chops, about 6 ounces each.

Procedures

  1. 1

    Adjust oven rack to lower-middle position and preheat oven to 350°F. Heat 1 tablespoon olive oil in a large skillet over medium heat. When oil is shimmering, add red pepper, onion, celery, and garlic. Cook until vegetables are beginning to soften, 3 to 4 minutes. Transfer to a bowl. Add pepperoncini, oregano, vinegar, green olives, and black olives and stir to combine. Season to taste with salt and pepper.

  2. 2

    Season pork chops with salt and pepper. Wipe pan clean with a paper towel. Return pan to the stove-top and heat remaining 1/2 tablespoon of olive oil in pan over medium-high heat until lightly smoking. Add chops and cook without moving until well-seared on first side, 3 to 4 minutes. Flip chops, then top with muffuletta mixture and transfer to the oven to finish cooking. When pork chops are still rosy and juicy in the center (145°F for medium) remove from oven, transfer to a plate, and allow let for 10 minutes. Serve.

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