By ChinRes 
This ingenious take on a weekday supper makes use of olive oil and gin in the sauce that is prepared in the pan.
The preparation of this fast skillet entrée takes only thirty minutes, and it includes the primary components of the traditional martini, which are gin, olives, and the brine that they are soaked in. When combined with spicily flavored chiles, fragrant bay leaves, and pork chops that have been pan-seared and caramelized, the salty olive brine and aromatic gin contribute to the creation of a sauce that is nothing short of magical.
It is recommended that you serve these exquisite pork chops with crusty bread so that the flavorful sauce may be soaked up.
Ingredients
- 2 and a half pounds of pork shoulder chops with a thickness of up to one inch
- 1 teaspoon of fresh rosemary that has been coarsely chopped
- 1/3 of a teaspoon of kosher salt
- Black pepper, one-half of a teaspoon
- Cauliflower oil, two teaspoons
- 3 tablespoons of cold butter that is unsalted and cut into cubes, as well as split
- 8 cloves of garlic, to be crushed
- 1 1/4 cups of Castelvetrano olives that have been pitted, in addition to 2 teaspoons of olive brine, split
- from four to six fresh Thai red chilies
- four bay leaves, either fresh or dried
- gin, one-fourth of a cup (two ounces)
- One-half cup of chicken stock
- 2 teaspoons of freshly squeezed lemon juice
- 2 tablespoons of vinegar made from rice wine
Directions
Step 1
The pork chops should be seasoned with rosemary, salt, and black pepper in an equal manner. One tablespoon of butter and oil should be heated in a large pan over medium heat until the butter melts fully. Working in two batches, fry pork chops in a single layer without stirring them for four to five minutes, or until the bottoms are browned to a satisfactory level.
After 30 seconds to one minute, flip the meat and continue cooking it until the opposite side is lightly browned and a thermometer put into the thickest area of the flesh registers 145 degrees Fahrenheit. The pork chops should be placed on a baking pan and then left aside. Do not clean the skillet with a wipe.
Step 2
Put the garlic in the skillet and saute it over medium heat, tossing it frequently, for one to two minutes, until it is gently browned. Add the olives, chilies, and bay leaves, and simmer for about a minute while stirring often until the aroma is released.
The gin should be poured in, and the mixture should be cooked for approximately one minute while being stirred often with a wooden spoon and scraped to remove browned pieces from the bottom of the bottom of the skillet. In addition to the pork chops that have been seared, add the chicken stock, olive brine, and any fluids that have gathered on the baking sheet before.
Mixture should be brought to a simmer over medium heat. Simmer, stirring periodically, for approximately four minutes, or until the sauce has reduced and become somewhat thicker. Vinegar and lemon juice should be stirred in. Whisk in the remaining two tablespoons of butter in a slow and steady manner until it melts and becomes emulsie.
After returning the pork chops to the skillet, continue cooking them for one to two minutes while basting them with the sauce. Serve as soon as possible.