2 or 3 Pork chops
1/2 cup Picantelli olives (from Valoroso store)
3 heads of garlic
4 fresh tomatoes
Dip your tomatoes in boiling water for about 1 minute then in cold water to stop them from cooking right away, peel to remove the skin. Chop them up small for the sauce or use a food processor if you wish.
Peel your shallots, then roast them with your 2 garlic heads tossed in olive oil on a pan in your oven until nice and caramelized, around 40 minutes at 400F then set aside.
Start some fresh chopped garlic in a pan with extra virgin olive oil, add your fresh chopped tomatoes and let them stew about 10 minutes or so.
Cook your pork chops as you would normaly do... I like to cook mine to a pink 135F internal temperature.
Add your olives, roasted shallots and roasted garlic.
Season with salt and pepper and if you wish, fresh basil or fresh oregano work well in this dish.
Top with your parmesan and Voila!
As you can see on the video, I like to use the same pan to do the whole recipe so that I have less dishes to do at the end. So I put my potatoes at the same time as my garlic and this time I put some asparagus 8 minutes before the garlic was done so that they end cooking all at the same time and remain crunchy.
**If you have any recipes you would like me cook on the air, send me or Sandy an email**