Dirty Martini Pork Chops

This clever spin on a weeknight dinner uses olive brine and gin in the pan sauce.

This speedy skillet entrée takes only 30 minutes to prepare and features the major players in the classic martini — gin plus olives and their brine. Mingled with spicy chiles, fragrant bay leaves, and caramelized pan-seared pork chops, the salty olive brine and aromatic gin help make a sauce that’s pure magic. Serve these stunning pork chops with crusty bread for sopping up the flavor-packed sauce.

• 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