One-Dish Pork Chops with Muffuletta Relish

Ingredients

• 1 1/2 tablespoons olive oil, divided
• 1 medium red pepper, finely chopped
• 1 small red onion, minced
• 1 tablespoon minced celery
• 2 cloves of garlic, minced
• 1 pickled pepperoncini, minced
• 1/2 teaspoon dried oregano
• 1 tablespoon red or white wine vinegar
• 2 tablespoons minced green olives
• 2 tablespoons minced kalamata olives
• Kosher salt and freshly ground black pepper
• 4 butterflied pork chops, about 6 ounces each.

Directions

1. Set an oven rack in the lower-middle spot, then heat the oven to 350 degrees F. Warm 1 tablespoon olive oil in a large skillet over medium heat. Once the oil looks glossy, add the red pepper, onion, celery, and garlic. Cook the vegetables until they start to soften, 3 to 4 minutes, then scrape them into a bowl. Stir in the pepperoncini, oregano, vinegar, green olives, and black olives, and season the relish with salt and pepper to your taste.
2. Sprinkle the pork chops with salt and pepper. Use a paper towel to clean out the skillet, then put it back on the stove-top. Add the remaining 1/2 tablespoon of olive oil and warm it over medium-high heat until you see a light wisp of smoke. Lay in the chops and leave them alone until the first side has a good sear, 3 to 4 minutes.
3. Turn the chops over, spoon the muffuletta mixture on top, and move the skillet to the oven so the pork can finish cooking. When the centers are still rosy and juicy, 145 degrees F for medium, take the pan out of the oven. Move the chops to a plate and let them rest for 10 minutes. Serve.