Les Côtes de Porc à la Gasconne

Pork chops with olives and garlic

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 4 thick pork chops


Marinate the chops (spiked with slivers of garlic) in the herbs, seasonings, oil and lemon juice for a couple of hours.

Stone the olives and peel the garlic. Blanch these separately in boiling water for 2 minutes, then drain them. Roughly chop the garlic.

Fry the chops quickly on both sides in some fat for 3 minutes a side. Add the chopped garlic, coat it with the fat, then cove