Tonight we decided would be a “Christmas” – I guess this must be “Christmas in January” – wherein D presents me with a special bottle of wine (which I must share ;)) and we have a really nice meal to go with it. He had a “Toscana” from Berkeley Bowl and we decided that this pork chop recipe would be good with it – and also, it’s really easy and that was a good idea right now.
One thick boneless chop from Costco serves both of us. It’s marinated in 3/8 cup dry white wine, 1 1/2 tsp white wine vinegar, 2 Tbsp olive oil, a clove of garlic, cut into slivers, a heaping 1/4 tsp salt, a few grinds of pepper, a bay leaf, and 1/2 Tbsp minced fresh thyme leaves. This for two hours – I expect more would not hurt it. The chop is then browned in 1 Tbsp unsalted butter. I use a small Revere saucepan that is barely wider than the chop, so the marinade, which is added after the chop is browned, is as deep as possible. I added 1/3 cup of Nicoise pitted olives, halved, though the recipe would call for 1/2 cup. 1/3 cup was enough.
These cook in with the chop for 30 minutes. I also cooked Thai jasmine rice, and some trimmed and halved Brussels sprouts, boiled 5 minutes, then drained and reheated in about 1 Tbsp of butter, and salted and peppered.