Today, I’m using olives because there’s been a good harvest of it from our farm.
Hahahaha. Of course we don’t have an olive farm, we just just have an olive garden.
Hahahaha. Of course we don’t have an olive garden. I actually just have an aunt that’s back home from the States, and she brought jars of the fruit with her.
I wasn’t always a big fan of olives – in fact, it brings back a bad memory from when I was about 6 years old. My family and I were having dinner at this Italian restaurant in one of Mactan’s beach resorts, and the picky eater in me decided that the only thing edible from the food we ordered was pizza. I remember taking a bite, and found an unfamiliar flavor that I found to be disgusting… and spent the whole night complaining to my grandparents that the awful taste made me dizzy. I’ve thankfully gotten over that, though, and for someone who used to hate olives, declaring how much I love this Balsamic Pork Chop recipe that uses it should be worth something 😉
Serves: 6 people if you’re having a piece each, or 3 people if you’re like my family
Time: 25 minutes (plus 2 hours marination)
5 cloves garlic, peeled
2 tablespoons rosemary
1 tablespoon Spanish paprika
1 tablespoon salt
6 pork chops (I used about half an inch ones, although I would’ve preferred slightly thicker cuts)
2 teaspoons black pepper
1 and ½ tablespoons balsamic vinegar
2 tablespoons oil
1 medium sized red onion, sliced lengthwise
¼ cup pitted olives, sliced
To make the marinade, combine the first 4 ingredients in a mortar and, using a pestle (kay lain sad kaayo’g ang kamot gamiton noh?), mash them together until you have something that’s close to a paste. Rub the marinade, the black pepper and the balsamic vinegar all over the pork chops, and let marinate in the refrigerator for about 2 hours.
In a pan, heat oil over medium heat, and fry pork chops for about 5 minutes per side. Transfer pork chops to a plate and keep warm. In the same pan, sauté onions for about 2 minutes, and add all the drippings from the cooked pork chops. Add sliced olives and continue to sauté for another minute, and top over pork chops.