This recipe is flavor packed but quick enough for a weeknight. Pork with capers and olives, a savory combo that tastes great!
Yesterday was the day I’ve been waiting for since November. Back in November we picked up a few 60lbs feeder pigs to raise for their porky goodness. Yesterday we picked up our perfectly cut, portioned and wrapped pork from one of the local butcher shops.
This is the second year we have raised a few pigs. We keep one for us, we raise one for the farmer who gives us the pigs and we sell the extra pig to friends of ours. Last year after we raised 4 pigs through a very cold winter, I swore I would never do pigs again. This year I decided that maybe it would be ok to have pigs if we only had 3. After raising 3 pigs over a mild winter I have decided that my original thought of never raising pigs again was the correct train of thought.
While I really, really like pork, I do not like raising pigs. I wrote myself a little list of why I won’t raise pigs again, I will revisit this list next fall when I start thinking maybe pigs wouldn’t be so bad. In the mean time I thought I would share it with you. 2019 update- We have held fast to never raising pigs again!
10 Reasons I will never raise pigs again.
1. Dairy cows take up most of our time. I also already have chickens and horses. Adding a new species of animal adds more chores. I don’t need more chores.
2. The area we have available for pigs is not set up for pigs. The skid loader doesn’t fit in the building and I have to shovel the pig’s pen out by hand. This job sucks!
3. Pigs like to play with things, especially their water bucket. When water hits pig poop it expands by about 10,000. I understand why legit pig farmers have much better setups than what we have.
4. Pigs bite. While I don’t think pigs are in any means vicious, they like to see what things taste like. I don’t care for pig bites.
5. Raising pigs is expensive, they can’t just live off of scraps. We had to buy pig feed for them and out of date bread and sweets from a local bakery outlet to try and keep feed costs down.
6. Pigs like to dump their water buckets. I know I said this already but it really ticks me off when they do it!
7. It is cheaper to buy pork from the store than it is to grow your own. Even without factoring in the extra time it takes to do pig chores.
8. Pigs are crazy loud! They get louder when they are upset at you. Pigs seem to get upset easily.
9. Loading pigs to take them to the butcher at 6am may be the leading cause of divorce for farm couples who are not morning people and do not work well together. Hubs and I fall into that category.
10. Most importantly, I trust pork farmers. They really are doing a great job caring for their animals. I have found zero benefit in going through the work of raising pigs when I can buy the cuts I want, when I want them, for less money at the store like everyone else.
Pork with Capers and Olives Recipe
So now that I have lots of pork cuts hanging out in the freezer, I will be making my favorite pork with capers and olives recipe soon and I thought I would share it with you! (Check out my Chipotle Garlic Country Style Ribs for another porktastic recipe!)
Pork Medallions with Capers and Kalamata Olives
Pork with capers and olives Ingredients
2lbs thin cut boneless pork chops or loin
1 cup flour
1Tbs Olive oil
3/4 cup Dry white wine
3/4 cup chicken stock
1/2 cup coarsely chopped kalamata olives
- If using boneless pork loin, slice into 1/4″ medallions. If using thin cut boneless chops, pound chops to 1/4″ thickness.
- Add flour and pepper to a gallon zip top bag and toss. Add pork and toss to coat. Remove pork from bag and shake off excess flour.
- Add half of the olive oil to a pan over medium high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan and repeat procedure with the remaining oil and pork.
- Add all the pork back to the pan. Then add wine, stock, olives and capers to the pan. Allow to simmer until the liquid is reduce and thickened.
- Serve with sauce drizzled over pork medallions.