Pork Chops Nicoise

Nicoise-style cooking brings the flavors of southern France to the table, and these pork chops get the full treatment. Browned in olive oil, then braised slowly in a sauce built from fresh tomatoes, garlic, basil, and green bell pepper. The olives go in near the end so they warm through and soften without losing their briny punch.

Browning the chops first builds a golden crust that adds flavor to both the meat and the sauce. As the tomatoes break down during the simmer, they create a thick, rustic sauce that clings to every chop.

Serve this over rice to catch all that sauce. You’ll want every drop.

Pro Tips

• Pat the pork chops dry before browning. Wet meat steams instead of searing, and you miss out on that flavorful crust.
• Use fresh tomatoes when they’re in season. Out of season, a can of whole peeled San Marzanos, crushed by hand, works better than pale winter tomatoes.
• Turn the chops only once during the simmer. Constant flipping breaks the crust and dries out the meat.
• Let the chops rest for a few minutes after cooking. The juices redistribute and every bite stays moist.

Variations

• Add capers along with the olives for extra brininess and a more authentic Nicoise flavor.
• Use bone-in chicken thighs instead of pork chops for a poultry version that braises just as well.
• Stir in a splash of white wine when adding the tomatoes for a brighter, more complex sauce.