I immediately knew I would make this recipe when I saw it in the Everyday Food – July/August 2011 issue. I had leftover tapenade from my Grilled Tomatoes Tapenade recipe so I decided to make this pork 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 – 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. Anyway, I LOVED this dish and I highly recommend it if you love pork and you love olives. These pork chops paired nicely with the Scored Baby Potatoes and Grilled Tomatoes with Basil, Garlic, and Lemon.Tapenade Pork Chops: Adapted recipe and photos by For the Love of Cooking.net Original recipe from July/August 2011-Everyday Food
- 1/2 cup of tapenade
- 1 tsp Dijon mustard
- 2 tsp fresh parsley, finely chopped
- 4 bone in pork chops
- Sea salt and freshly cracked pepper, to taste
- Drizzle of olive oil or cooking spray
Preheat the broiler to high, with rack in the top position. Line a baking sheet with tin foil (for easier clean up) then coat the tin foil with a bit of olive oil or cooking spray.
Mix the tapenade (see link above for the recipe), the Dijon mustard, and parsley together in a small bowl. Season the pork chops well on both sides with sea salt and freshly cracked pepper, to taste then coat each side of the pork chops with the tapenade evenly. Place the pork chops on the baking sheet.
Broil pork chops, until evenly browned for 3-4 minutes then flip over and cook for another 2 minutes or until the pork chop is cooked through. Remove from the broiler and let the meat rest for at least 5 minutes prior to serving. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net