Directions

1. Prep the chops Pat the pork chops dry and sprinkle all over with the salt and half of the Kozani Spice. Set aside.

2. Make the sauce Set out a shallow bowl or container big enough to accommodate the chops in a single layer. Add the minced shallot, lemon juice, vinegar, capers, olives, parsley, and the remaining Kozani Spice to the bowl; toss to mix. Stir in 1/3 cup of olive oil. Set aside.

3. Cook and serve the chops Add 1 tablespoon of olive oil to a large, heavy-bottomed skillet set over medium-high heat. When the oil starts to shimmer, add the pork chops and cook until they are golden brown on both sides, about 2 minutes per side (145° F internal temperature on an instant read thermometer).

4. Transfer the cooked pork chops to the container of marinade. Turn them once or twice to coat and then spoon some marinade on top of each chop; let rest for at least 10 minutes.
   
   Serve the pork chops warm (see note) with some marinade spooned over top.