- 1/4 cup extra-virgin olive oil
- Four 3/4-pound pork shoulder blade chops, each 1 1/4 inches thick
- Salt and freshly ground black pepper
- 6 ounces Black Forest Bacon—sliced 1/2 inch thick, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 5 large garlic cloves, finely chopped
- 2 rosemary sprigs
- 4 whole cloves
- 1/2 cup plus 1 tablespoon dry red wine
- 2 cups chicken stock
- 1 pound unpeeled baby cipollini onions
- 2/3 cup assorted olives, including Niçoise olives, rinsed
- 3 tablespoons chopped parsley
How to make this recipe
Preheat the oven to 325°. In a skillet, heat 1 tablespoon of the oil. Season the pork with salt and pepper and add 2 chops to the skillet. Cook over moderately high heat, turning once, until browned, 6 minutes total. Transfer to a roasting pan and repeat with 1 more tablespoon of oil and the remaining 2 chops.
Add the bacon and the remaining 2 tablespoons of oil to the skillet; cook over moderate heat until the bacon is lightly browned. Add the onion and garlic, cover and cook over low heat, stirring, until softened. Add the rosemary and cloves and cook for 1 minute. Add 1/2 cup of the wine and boil over high heat for 1 minute. Add the stock and bring to a boil.
Pour the bacon mixture over the pork chops. Cover the roasting pan with foil and bake for 45 minutes. Turn the chops, cover and cook for 30 minutes longer.
Meanwhile, in a saucepan of boiling salted water, cook the onions until barely tender, 4 minutes. Transfer to a plate and let cool, then trim and peel the onions.
Add the onions and olives to the roasting pan, nestling them in the liquid. Bake uncovered for 20 minutes.
Transfer the pork, onions and olives to a platter, cover with foil and keep warm. Discard the cloves. Set the pan over high heat and boil the liquid until reduced to 3/4 cup, 5 minutes. Add the remaining 1 tablespoon of red wine to the sauce and pour it over the chops. Sprinkle with parsley and serve.
An aromatic Nebbiolo is great with the dish.