Dirty Martini Pork Chops

4.0

(2)

2 Reviews

This clever spin on a weeknight dinner uses olive brine and gin in the pan sauce.

Amy Thielen

Updated on May 23, 2024

Tested by

Food & Wine Test Kitchen

Total Time:

30 mins

Yield:

4 servings

This speedy skillet entrée takes only 30 minutes to prepare and features the major players in the classic martini — gin plus olives and their brine. Mingled with spicy chiles, fragrant bay leaves, and caramelized pan-seared pork chops, the salty olive brine and aromatic gin help make a sauce that’s pure magic. Serve these stunning pork chops with crusty bread for sopping up the flavor-packed sauce.

Frequently asked questions

Where can I find pork shoulder chops?

Check your local butcher shop for pork shoulder chops. If unavailable, pork shoulder steaks make a great substitute. Cut the steaks in half crosswise for smaller, shoulder chop–size pieces.

What kind of gin is best?

Our test kitchen tested the recipe with Hendrick’s gin, but you can use whatever favorite gin you have on hand.

Notes from the Food & Wine Test Kitchen

Try not to move the chops around when browning them so that they can develop a nice browned crust. This really adds so much flavor to the chops — all the fond in the pan is what gives the sauce its depth.

Suggested pairing

Pour a complex, lightly herbal Pinot Noir, such as Stoller Dundee Hills, with these saucy pork chops.

Cook Mode (Keep screen awake)

Ingredients

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.