4 thick pork chops
16 large green pimento-stuffed olives, halved (or 32 small olives, whole)
3 tablespoons olive oil
garlic powder
salt and pepper
Preheat oven to 350ºF.
Using a sharp knife, cut 4 X marks into the top of each pork chop, only cutting about halfway down into the meat. Stuff a halved olive into each X. Turn pork chop over and repeat. Using the garlic powder, salt, and pepper, season one side of each pork chop.
In a large skillet, heat oil over medium-high heat. When hot, add pork chops, season-side down. At this point, season the tops of the chops as well. Sear for 3-5 minutes, until browned. Flip them and sear for another 3-5 minutes.
Transfer pork chops into an oven-safe baking dish and bake for approximately 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
4 thick pork chopsPreheat oven to 350ºF.
