Ingredients
• 4 boneless pieces of pork shoulder, about 6-7 oz. each
• 2 tsp. sea salt & fresh ground pepper
• 2 tsp. sweet paprika
• all purpose flour for dredging
• 1/4 cup extra virgin olive oil
• 2/3 cup dry white wine
• 1 1/2 cup chicken/vegetable stock
• 3 bay leaves
• the white part of a long leek, rinsed and cut into four
• 4 cloves of garlic, smashed
• 6 sprigs of fresh thyme
• 10-12 prunes
• 10-12 large green olives, pitted & chopped
• juice of 1/2 lemon
• 2 tsp. dry Greek oregano
• 4 boneless pieces of pork shoulder, about 6-7 oz. each
• 2 tsp. sea salt & fresh ground pepper
• 2 tsp. sweet paprika
• all purpose flour for dredging
• 1/4 cup extra virgin olive oil
• 2/3 cup dry white wine
• 1 1/2 cup chicken/vegetable stock
• 3 bay leaves
• the white part of a long leek, rinsed and cut into four
• 4 cloves of garlic, smashed
• 6 sprigs of fresh thyme
• 10-12 prunes
• 10-12 large green olives, pitted & chopped
• juice of 1/2 lemon
• 2 tsp. dry Greek oregano
Instructions
Preparation
1. Rinse and pat-dry your pork, season well with salt and pepper then dredge in a plate of all-purpose flour. Dredge your pork and set aside.
2. Place a large skillet on your stovetop over medium-high heat. Add your olive oil and sprinkle some flour to test if the oil is hot enough. Place your pork butt in the skillet and brown both sides for about 2-3 minutes and then remove and reserve.
3. Now reduce your heat to medium and add your wine, stock and bay leaves and simmer while scraping up the brown bits for 2-3 minutes. Place your pork butt in the skillet along with the prunes and cover. Reduce to a simmer and cook for about 40 minutes or until the chops are tender and the sauce has reduced to half.
4. Add the green olives, the lemon juice and Greek oregano and swirl to incorporate. Adjust seasoning with salt and pepper, remove the bay leaves and serve with a celery root mashed potato puree.
