This dish was the main course for my last Greek Supper Club with a menu dedicated to the tastes of Thessaloniki. I used my of my favourite cuts of meat, pork butt to make this dish. It can be bone in or not, has some fat in the meat and that melts away as the pork cooks leaving you with a succulent, tender piece of meat. It’s very forgiving and never dry.
Pork loves wine and here we braise them along with some stock and I’ve added leeks to lend to the savory flavour, prunes which pair well with pork and finally some briny Halkidiki green olives, lemon juice to cut the richness and a final anointing of Greek oregano.
I served this braised pork dish on a bed of celery root and mashed potato and poured a bit of the pan sauce on the meat. This Autumn dish is great for a Sunday afternoon, made with ease and most comforting. Kali Orexi!
Braised Pork With Leeks, Green Olives and Prunes
4 boneless pieces of pork butt, 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 large green olives, pitted & chopped
juice of 1/2 lemon
2 tsp. dry Greek oregano
- 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.
- 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 chops in the skillet and brown both sides of your chops, about 2-3 minutes per side and then remove and reserve.
- 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 back 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.
- 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.
- Pair with a Gerovassliou Avaton.
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