2 x thick pork loin chops with bone (about 260g each)
3 tbsp extra virgin olive oil
1 onion, finely diced
1 green capsicum, thinly sliced
1 tbsp capers
3-4 cloves garlic, thinly sliced
Pinch of chilli flakes
2 bay leaves
6 green olives, seed removed, chopped
1 x 400g can of Ardmona crushed tomatoes
½ can (200g) chickpeas, drained and rinsed well
Salt and pepper
Bring the pork chops out of the fridge 30 minutes before cooking.
Meanwhile, heat the oil in a sauté pan over a medium heat and add onion and capsicum, tossing to combine. Add the garlic and a little more olive oil and a pinch of salt. Stir through the capers and olives, then cover and allow to sweat for 5-6 minutes. Remove lid, add chilli, chickpeas and tomatoes and stir to combine.
Add bay leaves and lightly season with salt and pepper. Cover and cook over a low heat for 15 minutes, stirring from time to time and until thick and rich.
Drizzle 1 tablespoon of oil over the chops and season with salt and pepper. Heat a bbq or grill pan over a medium-high heat and sear on each side for 4 minutes. Rest for 4 minutes.
To finish the sauce add the butter and stir through. Place a generous mound of sauce on two plates and arrange the pork on top. Serve with a wedge of lemon and a little extra virgin olive oil.