I immediately knew I would make this tapenade pork chops recipe when I saw it in the Everyday Food’s July/August 2011 issue. I had leftover tapenade from my grilled tomatoes tapenade recipe, so I decided to make this easy pork chop recipe for dinner. The recipe called for a smooth & creamy tapenade, but I wanted to keep mine chunky for this recipe–I am so glad I did! I loved the tender and juicy pork with the olive crust, and the flavors were fantastic. My son really enjoyed the pork, and my daughter told me it was much better than she expected–um, I think that was a compliment?! We all loved these pork chops, and thought they paired nicely with the scored baby potatoes and grilled tomatoes with basil, garlic, and lemon.

Tapenade Pork Chops

Ingredients:

½ cup of tapenade
1 tsp Dijon mustard
2 tsp fresh parsley, finely chopped
4 thin pork chops, bone-in
Sea salt and freshly cracked pepper, to taste
Drizzle of olive oil

How to Make Tapenade Pork Chops:

Preheat the broiler to high, with the rack in the top position. Line a baking sheet with foil (for easier cleanup), then coat the foil with a bit of olive oil cooking spray.

Mix the tapenade (see link above for the recipe), the Dijon mustard, and parsley together in a small bowl. Season the chops well on both sides with sea salt and freshly cracked pepper to taste, then coat both sides of the pork evenly with the tapenade.

Place the pork chops on the baking sheet.

Broil pork chops until evenly browned for 3-4 minutes, then flip them over and cook for another 2 minutes, or until they are cooked through.

Remove from the broiler and let the meat rest for at least 5 minutes before serving. Enjoy!

Tapenade Pork Chops

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Main

Cuisine: Greek

Servings:

Author: Pam - For the Love of Cooking

Equipment

Baking Sheet

Ingredients

½ cup of tapenade chopped finely
1 tsp Dijon mustard
2 tsp fresh parsley finely chopped
4 thin pork chops bone-in
Sea salt and freshly cracked pepper to taste
Drizzle of olive oil

Instructions

Preheat the broiler to high, with the rack in the top position. Line a baking sheet with foil (for easier cleanup), then coat the foil with a bit of olive oil cooking spray.
Mix the tapenade (see link above for the recipe), the Dijon mustard, and parsley together in a small bowl. Season the chops well on both sides with sea salt and freshly cracked pepper to taste, then coat both sides of the pork evenly with the tapenade.
Place the pork chops on the baking sheet.
Broil pork chops until evenly browned for 3-4 minutes, then flip them over and cook for another 2 minutes, or until they are cooked through.
Remove from the broiler and let the meat rest for at least 5 minutes before serving. Enjoy!