Pork Chop With Potatoes & Olives

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Open the container of fingerling potatoes (a). Use the lid to drain the water into your sink, then add the potatoes (a) to the pan. Season with a pinch of salt and pepper. Saute for 4 minutes, stirring occasionally. After 4 minutes, spoon the potatoes onto a baking tray lined with foil. Place the tray into your 425 degree oven and bake for 7 minutes.
3. While the potatoes are cooking, cut open the package of pork (b) and place on a plate. Season both sides with a generous pinch of salt and pepper.
4. When the potatoes have finished cooking, spoon them onto a baking tray lined with foil and set aside. Put the skillet or saute pan you were using back on the stovetop over medium-high heat. If the pan seems dry, add another 1-2 tsp of oil. Place the pork chops in the pan and sear for 2 minutes, then use tongs to turn the pork chops over and sear the other side for 2 minutes. After searing, place the pork on top of the potatoes on the baking tray. Place the tray into your 425 degree oven and bake for 11 minutes.
5. When the cook time is up, remove the baking tray from the oven. Place the pork on a cutting board to rest. Keep the potatoes on the baking tray.
6. Wipe out the skillet or pan you used before and put on the stovetop over medium heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil and spoon the potatoes into the pan. Add the tomatoes, red pepper and fennel (c) to the pan. Stir to incorporate the vegetables with the potatoes. Cook for 1 minute.
7. Next add the olive tapenade (d) to the pan. Cook for 1 minute, stirring occasionally, and then turn the heat off. Add the charred tomato sauce (e) to the pan and turn the heat back on to low. Simmer the ingredients for 2 minutes, stirring occasionally.
8. While the vegetables are simmering, crack the lid on the smoked eggplant puree (f). Place in the microwave and warm for 30-60 seconds. Spoon the warm puree into the middle of your serving plates. Use the back of a dinner spoon to spread the puree around to cover about 50% of the plate’s surface.
9. Taste the potato and olive mixture. Add more salt and pepper if you wish. Spoon the potato and olive mixture on top of the puree. Slice the pork chop into 1/2 inch thick slices and place on top.