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
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