Step 1

Toss the pork with salt and pepper. In a 12-inch skillet over high, heat the oil until barely smoking. Add the pork in an even layer and cook without stirring until well browned on the bottom, about 3 minutes. Using tongs, transfer the pork to a plate and set aside.

Step 2

To the fat remaining in the skillet, add the garlic and stir off heat. Set the pan over medium and cook, stirring often, until the garlic is lightly browned, 1 to 2 minutes; adjust the heat as needed if the garlic sizzles too vigorously.Add the onion, ¼ teaspoon salt and ½ teaspoon pepper, then cook over medium, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Stir in the tomatoes, bay and jalapeños. Increase to medium-high and bring to a boil, then cover, reduce to medium and cook, stirring occasionally, until the vegetables are fully softened, about 8 minutes.

Step 3

Uncover, increase to medium-high and cook, stirring occasionally, until most of the moisture has evaporated and the sauce is thick, 3 to 5 minutes. Add the olives and the pork with accumulated juices. Cook, stirring often, until the pork is no longer pink at the center, 1 to 3 minutes.

Step 4

Off heat, remove and discard the bay, then stir in the capers and parsley. Taste and season with salt and pepper, then transfer to a serving dish.