This recipe uses tender, pork chops cooked in wine, and tops them with a tasty olive sauce. I love using olives in my cooking, and when looking for something different to do with pork chops, I came across a new product in our grocery store called Olivada. Although I make my own olive spread quite frequently, I thought I would try this product to see how it compared. If you cannot find this olive mix, you can simply use chopped, pitted olives as the directions state.

Serves 4
by Deborah Mele

4 Center Cut Pork Chops

All-Purpose Flour

Salt & Pepper

3 Tablespoons Olive Oil

1 Cup Dry White Wine

Either 6 Large Kalamata Olives, And 6 Large Oil-cured Green Olives Pitted And Finely Chopped OR
1/4 Cup Olivada Spread (I Used Lindsay Brand)

Fresh Parsley To Garnish

Cut away the extra fat from the chops. Season about 1/2 cup of flour with salt and pepper in a large plastic bag. Dry the chops well, and then drop each one into the bag separately, to lightly cover with flour. In a frying pan large enough to hold all four chops, melt the oil until hot. Add the chops and brown well on both sides. Pour 3/4 cup of the wine over the chops and cook until it has almost evaporated. Remove the chops to a heated platter while you prepare the sauce. Add the remaining wine and the finely chopped olives, and cook for a few minutes, scraping up the browned bits off the bottom of the pan. Pour the sauce over the chops, and serve immediately with a sprinkling of fresh parsley to garnish.

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