Braised Pork with Leek, Green Olives and Prunes

Ingredients

• • 4 boneless pieces of pork shoulder, about 6-7 oz. each
• • 2 tsp. sea salt & fresh ground pepper
• • 2 tsp. sweet paprika
• • all purpose flour for dredging
• • 1/4 cup extra virgin olive oil
• • 2/3 cup dry white wine
• • 1 1/2 cup chicken/vegetable stock
• • 3 bay leaves
• • the white part of a long leek, rinsed and cut into four
• • 4 cloves of garlic, smashed
• • 6 sprigs of fresh thyme
• • 10-12 prunes
• • 10-12 large green olives, pitted & chopped
• • juice of 1/2 lemon
• • 2 tsp. dry Greek oregano