Braised Pork Chops with Artichokes, Tomatoes and Olives

4 (1-inch thick) bone-in pork chops

3 tablespoons vegetable oil

1 shallot, sliced

1/2 cup dry white wine

1 cup chicken stock

1 cup cherry tomatoes, halved

1 can artichoke hearts, quartered

1/2 cup kalamata olives, chopped

1 tablespoon unsalted butter

Kosher salt and black pepper

Bring chops to room temperature and season with salt and pepper. In a large skillet, heat oil over medium-high until hot. Place pork chops in a single layer and sear on both sides, about 5 minutes per side. Remove from pan. Add shallot to pan and sauté until soft, about 2 minutes. Add wine and use a spatula to scrape up brown bits from the bottom of the pan. Reduce wine by half and add chicken stock. Bring stock to a boil and return chops to pan. Cover with tomatoes, artichokes and olives. Reduce heat to medium-low and cover. Let simmer until chops are cooked through, about 10 minutes. 

Remove chops from pan and bring heat up to high. Reduce sauce by about half and remove pan from heat. Stir in butter until melted and spoon sauce over chops. Serve immediately.