Golden Pork Chops with Sweet Peppers and Olives

Golden Pork Chops with Sweet Peppers and Olives

Makes: 2 to 3 servings

2 teaspoons ras el hanout seasoning (or 1/2 teaspoon each: cinnamon, paprika, ground cumin and 1/4 teaspoon each: thyme, ground cloves)

1/2 teaspoon each: salt, freshly ground pepper

2 to 3 bone-in rib pork chops, each about 1-inch thick and 8 to 10 ounces

1 small red onion, halved

1/2 of each, small: red, yellow and green bell peppers

1/3 cup dark raisins

1/4 cup sliced pitted Kalamata olives

2 cloves garlic, finely chopped

2 tablespoons vegetable oil for high-heat cooking, such as grapeseed, sunflower or safflower oil

1/4 cup balsamic vinegar or red wine vinegar

1 or 2 tablespoons butter

Chopped fresh parsley, chives or green onions (or a combination), for garnish

Cooked polenta or egg noodles, for serving

1. Mix ras el hanout, salt and pepper in a small dish. Pat pork chops dry, then season generously on both sides with about 2/3 of the salt mixture. Refrigerate chops, covered loosely, up to 24 hours.

2. Thinly slice the onion and bell peppers. Mix raisins, olives, garlic and remaining salt mixture in a small bowl.

3. Set a 10- or 12-inch cast-iron skillet over medium heat. Let the empty pan heat until drops of water sizzle on contact. Add 1 tablespoon oil and swirl to coat the pan bottom, then add the onions and peppers. Cook, stirring often, until peppers are crisp-tender, 5 to 6 minutes. Stir in raisin mixture. Cook 1 minute, then transfer to a bowl.

4. Reheat the pan if necessary, then add remaining 1 tablespoon of oil. Add pork chops in a single, uncrowded layer. Cook, without turning, over medium heat until bottoms are beautifully bronzed, about 6 minutes. Flip and brown the other side, about 4 minutes. Remove to a plate.

5. Pour vinegar into pan and heat to boil while scraping up browned bits from bottom of pan. Swirl in the butter; when it’s melted, return the pepper mixture to the pan. Nestle in the pork chops. Remove from heat. Garnish with herbs. Serve hot from the pan with cooked polenta or egg noodles.