I picked up a package of cipollini onions at the farmer’s market. I made a variation on this recipe that turned out particularly well.

2 Tbsp. butter

6 pork shoulder blade chops

Salt and freshly ground black pepper

1 medium onion, finely chopped

4 large garlic cloves, finely chopped

1/4 cup whiskey

2 cups broth (I used water + mushroom better than bouillon)

1 pound unpeeled cipollini onions

2/3 cup pitted olives (I used green olives that I smacked with the side of a knife to pit)

Preheat the oven to 325°. In a skillet, heat 1 tablespoon of the butter. Season the pork with salt and pepper and add 2 chops to the skillet. Cook over moderately high heat, turning once, until browned, 6 minutes total. Transfer to a roasting pan. Repeat until all of the pork chops are cooked.

Add the remaining butter to the skillet. Add the onion and garlic, cover and cook over low heat, stirring, until softened. Add the whiskey and boil over high heat for 1 minute. Add the stock and bring to a boil.

Pour the mixture over the pork chops. Cover the roasting pan with foil and bake for 45 minutes. Turn the chops, cover and cook for 30 minutes longer.

Meanwhile, in a saucepan of boiling salted water, cook the onions until barely tender, 4 minutes. Transfer to a plate and let cool, then trim and peel the onions. (I found scissors very helpful for this.)

Add the onions and olives to the roasting pan, nestling them in the liquid. Bake uncovered for 20 minutes.