2 1/2 pounds pork shoulder chops (3/4 to 1 inch thick)
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons canola oil
3 tablespoons cold unsalted butter, cut into cubes, divided
8 garlic cloves, smashed
1 1/4 cups pitted Castelvetrano olives, plus 2 teaspoons olive brine, divided
4 to 6 fresh red Thai chiles
4 fresh or dried bay leaves
1/4 cup (2 ounces) gin
1/2 cup chicken stock
2 tablespoons fresh lemon juice
2 teaspoons rice wine vinegar

Directions

Sprinkle pork chops evenly with rosemary, salt, and black pepper. Heat oil and 1 tablespoon butter in a large skillet over medium until butter melts. Working in two batches, cook pork chops in a single layer, undisturbed, until bottoms are well browned, 4 to 5 minutes. Flip and cook until other side is lightly browned and a thermometer inserted in thickest portion of meat registers 145°F, 30 seconds to 1 minute. Transfer pork chops to a baking sheet; set aside. Do not wipe skillet clean.

Add garlic to skillet; cook over medium, stirring often, until lightly browned, 1 to 2 minutes. Add olives, chiles, and bay leaves; cook, stirring often, until fragrant, about 1 minute. Pour in gin; cook, stirring constantly with a wooden spoon and scraping up browned bits from bottom of skillet, until liquid is mostly evaporated, about 1 minute. Add chicken stock, olive brine, and any juices that have accumulated on baking sheet with the seared pork chops. Bring mixture to a simmer over medium. Simmer, stirring occasionally, until sauce reduces and thickens slightly, about 4 minutes. Stir in lemon juice and vinegar. Gradually whisk in remaining 2 tablespoons butter until melted and emulsified. Return pork chops to skillet; cook, basting pork with sauce, until hot, 1 to 2 minutes. Serve immediately.

By Amy Thielen