Heat the olive oil in a large Dutch oven over medium-high heat. Season the pork cheeks with salt and black pepper, then sear them in the hot oil until browned on all sides, about 6-8 minutes. Remove the pork cheeks and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

Deglaze the Pot

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes until slightly reduced.

Add the Pork Cheeks and Stock

Return the seared pork cheeks to the pot. Add the chicken stock, bay leaves, and thyme. Bring the mixture to a boil.

Slow Cook

Reduce the heat to low, cover, and let simmer for 2 to 3 hours until the pork cheeks are tender and easily pulled apart with a fork.

Serve

Remove the bay leaves and serve the pork cheeks warm, spooning some of the sauce over them.