Green Chile Puttanesca Pork Chops

• porções: 4 servings

Ingredientes

1 cup plus 2 tsp. all-purpose flour

4 ½"-thick pork rib chops (look for the most marbled ones you can find), preferably bone-in (1½–2 lb.)

Kosher salt, freshly ground pepper

3 Tbsp. extra-virgin olive oil, divided

1 large shallot, thinly sliced into rings

8 garlic cloves, crushed

½ cup pitted Castelvetrano or other green olives

¼ cup (or more) halved or sliced pickled jalapeños or guindilla peppers

2 Tbsp. drained capers

¼ cup fresh lemon juice

4 Tbsp. unsalted butter, cut into pieces

Instruções

Place 1 cup all-purpose flour in a shallow bowl. Season four ½"-thick pork rib chops, preferably bone-in (1½–2 lb.), with kosher salt and freshly ground pepper; lightly dredge in flour, shaking off excess. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until deep golden brown underneath, about 5 minutes. Turn; cook until light golden on other side, about 2 minutes. Transfer to a plate.

Reduce heat to medium; pour remaining 1 Tbsp. extra-virgin olive oil into pan. Add 1 large shallot, thinly sliced into rings, and 8 garlic cloves, crushed, and cook, stirring often, until softened and light golden around the edges, 3–4 minutes. Add remaining 2 tsp. all-purpose flour; cook, stirring constantly, until aromatics are coated, about 1 minute. Add ½ cup pitted Castelvetrano or other green olives, ¼ cup halved or sliced pickled jalapeños or guindilla peppers, 2 Tbsp. drained capers, and 1 cup water and cook, stirring constantly and scraping up any browned bits, until sauce is simmering and beginning to thicken, about 2 minutes. Add ¼ cup fresh lemon juice and 4 Tbsp. unsalted butter, cut into pieces, and swirl pan until butter is incorporated. Taste sauce; season with salt and add more jalapeños and/or some brine if needed.

Return pork chops to pan, reduce heat to medium-low, and bring sauce to a gentle simmer. Cook, basting with sauce, just until warmed and cooked through, 3–4 minutes. Transfer pork chops to a platter and top with sauce and cilantro.