Green Chile Puttanesca Pork Chops by Bon Apptit

Ingredients

• 1 cup plus 2 tsp all-purpose flour
• 4 ½"-thick pork rib chops, preferably bone-in (1½–2 lb.)
• 1/2 tsp (adjust to taste) kosher salt
• 1/2 tsp (adjust to taste) freshly ground pepper
• 3 tbsp extra-virgin olive oil, divided
• 1 large shallot, thinly sliced into rings
• 8 garlic cloves, crushed
• 1 cup pitted green olives, such as castelvetrano
• 1 cup pickled jalapeños or guindilla peppers, halved or sliced
• 2 tbsp drained capers
• 1 cup water
• 1 cup fresh lemon juice
• 4 tbsp unsalted butter, cut into pieces

Instructions

1. Place 1 cup all-purpose flour in a shallow bowl. Season pork chops with kosher salt and freshly ground pepper; lightly dredge in flour, shaking off excess.
2. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat.
3. Working in batches if needed, cook pork chops until deep golden brown on one side, about 5 minutes. Turn and cook until light golden on the other side, about 2 minutes. Transfer to a plate.
4. Reduce heat to medium; pour remaining 1 Tbsp. extra-virgin olive oil into the pan.
5. Add shallot and garlic, and cook, stirring often, until softened and light golden around the edges, 3–4 minutes.
6. Add remaining 2 tsp. all-purpose flour; cook, stirring constantly, until aromatics are coated, about 1 minute.
7. Add olives, pickled jalapeños, capers, and 1 cup water. Cook, stirring constantly and scraping up any browned bits, until sauce is simmering and beginning to thicken, about 2 minutes.
8. Add lemon juice and butter. Swirl pan until butter is incorporated. Taste sauce; season with salt and add more jalapeños and/or some brine if needed.
9. Return pork chops to the pan, reduce heat to medium-low, and bring sauce to a gentle simmer
10. Cook, basting with sauce, just until warmed through and cooked through, 3–4 minutes.
11. Transfer pork chops to a platter and top with sauce.