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1
Pour the olive oil into the cast-iron skillet, and set over medium-low flame to heat slowly.
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2
Salt the chops lightly all over, using 1/2 teaspoon salt in all.
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3
Spread the flour on a plate, dredge the chops on both sides, and shake off excess flour.
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4
When the pan and oil are hot, lay in the chopsthey should all fit snugly in one layer.
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5
Let them cook gently for 3 minutes or longer, until lightly browned on the first side, then flip them over and brown the second side gradually.
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6
As they cook, drop the crushed garlic cloves in the spaces between them, to sizzle and caramelize in the pan bottomturn the cloves as they darken (and dont let them burn).
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7
Turn the chops again a couple of times, giving both sides another 2 or 3 minutes of browning, until well browned all overabout 10 minutes in all.
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8
Pour the lemon juice and 1/2 cup water into the pan, around the chops, and sprinkle the remaining salt over them.
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9
When the liquid is bubbling, drop the olives in between the chops, and shake the pan to distribute them.
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10
Sprinkle the oregano and peperoncino over the olives, then cover the pan.
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11
Adjust the heat to keep the juices bubbling gently and slowly concentrating.
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12
Cook, covered, turning the chops a couple of times, until the pan juices have thickened and adhere to the meat like a moist glazeabout 10 minutes or longer, depending on thickness.
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13
Remove the pan from the heat, and let the chops rest for a couple of minutes, taking in the moisture.
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14
Serve right from the skillet, with the olives and pan juices spooned over the chops.
