PAN ROASTED PORK RIBEYES

Wine_Bar_Ribeye_BIG

 

THE WINE BAR ON PALAFOX
Daniel Watts




4 pork ribeyes
½ cup plus 2 Tbsp. olive oil
1/3 cup lemon juice
8 tsp. chopped fresh basil
15 garlic cloves, pressed
20 pitted Kalamata olives, cut lengthwise into slivers
8 Roma tomatoes, quartered lengthwise
½ cup crumbled feta cheese

Place pork ribeyes in a large baking dish. Whisk ½ cup olive oil, lemon juice, 6 tsp. basic, and garlic in a small bowl to blend. Season dressing to taste with salt and pepper. Chill 3 Tbsp. dressing for tomatoes. Pour remaining dressing over pork; turn to coat. Cover; refrigerate at least 3 hours and up to 6 hours, turning occasionally. Toss olives, tomatoes, feta, remaining 2 tsp. basil, and reserved dressing in a medium bowl. Heat remaining 2 Tbsp. olive oil in a heavy large skillet over medium-high heat. Season pork with salt and pepper, and sauté until well seared about 4 minutes per side, and finish in the oven for 8 more minutes. Remove from oven and transfer to platter; season to taste with salt and pepper. Spoon tomato mixture onto ribeyes. Serve over your favorite pasta, potatoes, or risotto, with lightly wilted spinach. Serves 4