Pork Chops with Cherry Peppers and Olives
4 thick-cut boneless pork chops, trimmed of excess fat, 1-1/2 to 2 pounds
Salt and freshly-ground pepper
½ cup all-purpose flour
3 tablespoons olive oil
1 large onion, peeled, cut in half through the poles, and sliced thin
2 garlic cloves, peeled and minced
4 pickled hot cherry peppers, stems removed, cut into 6 pieces each (remove as much of the ribs and seeds as you want, depending on how hot you like them)
1 tablespoon capers, rinsed and drained
12 large green or black olives, unpitted
1-1/2 cups white wine
1-1/2 cups vegetable stock
Preheat the oven to 350 degrees F. Line a baking sheet with foil, and spray the foil with some nonstick spray. Set aside.
Put the pork chops on a plate and season them with plenty of salt and pepper. More salt than you think you might need, about 1-1/2 teaspoons total. Set them aside for a couple of minutes while you prep the onions, garlic, and cherry peppers. Heat the oil in a large nonstick skillet. Put the flour on a small plate and dredge the chops, making sure to cover all the surfaces. Brown the chops over medium-high heat, about 2-3 minutes per side. Transfer the chops to the prepared baking sheet and put in the oven to finish cooking, about 15 minutes. They should be just barely pink in the middle and temp out at 140 degrees F.
In the meantime, saute the onions in the same skillet, adding a little oil if necessary, along with a pinch of salt. When the onions are soft, about 10 minutes, add the garlic and cook for another minute. Add the cherry peppers, capers, and olives, along with the wine and vegetable stock. Turn the heat up to high and cook until the liquid reduces by half, about 5 minutes. The chops should be out of the oven now, add them to the skillet and turn a couple of times to coat them with the sauce. Serve hot.