Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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What with all the Mardi Gras talk over the last week, I had muffuletta on the brain. This easy, one-dish meal is full of big flavors, thanks to an accompanying briny olive relish that's served warm. Adding to the appeal, this dish is also ultra-vibrant, and that's an added perk at a time when we're sitting around waiting for spring to arrive.
It's a simple recipe, but you do need to take care not to overcook the pork. Otherwise it'll be dry and tough. A quick sear on one side in a hot pan is all you need. Finish cooking the meat in the oven, removing it just before you think it's done. The goal is to wind up with meat that's rosy in the center. Admittedly, in the case of thin, butterflied chops, this is trickier to control. If you prefer a thicker cut, go for it—just expect to add on a few additional minutes of cooking time.
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