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1
Preheat the oven to 325.
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2
In a skillet, heat 1 tablespoon of the oil.
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3
Season the pork with salt and pepper and add 2 chops to the skillet.
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4
Cook over moderately high heat, turning once, until browned, 6 minutes total.
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5
Transfer to a roasting pan and repeat with 1 more tablespoon of oil and the remaining 2 chops.
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6
Add the bacon and the remaining 2 tablespoons of oil to the skillet; cook over moderate heat until the bacon is lightly browned.
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7
Add the onion and garlic, cover and cook over low heat, stirring, until softened.
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8
Add the rosemary and cloves and cook for 1 minute.
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9
Add 1/2 cup of the wine and boil over high heat for 1 minute.
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10
Add the stock and bring to a boil.
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11
Pour the bacon mixture over the pork chops.
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12
Cover the roasting pan with foil and bake for 45 minutes.
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13
Turn the chops, cover and cook for 30 minutes longer.
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14
Meanwhile, in a saucepan of boiling salted water, cook the onions until barely tender, 4 minutes.
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15
Transfer to a plate and let cool, then trim and peel the onions.
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16
Add the onions and olives to the roasting pan, nestling them in the liquid.
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17
Bake uncovered for 20 minutes.
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18
Transfer the pork, onions and olives to a platter, cover with foil and keep warm.
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19
Discard the cloves.
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20
Set the pan over high heat and boil the liquid until reduced to 3/4 cup, 5 minutes.
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21
Add the remaining 1 tablespoon of red wine to the sauce and pour it over the chops.
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22
Sprinkle with parsley and serve.
