Grilled Pork Chops with Black Olive Tapenade and Roasted Summer Vegetables is the perfect dish to welcome in the warm weather. So many peeps love to fire up the grill – but for those of who cook inside such as yours truly – this can easily be done on your handy dandy grill pan.
The brine is key. And the chops only need to brine for 30 minutes. The recipe calls for bone-in chops, but I used thick-cut boneless chops and they were totally perfect. I also made eight instead of four because my guys eat a lot and the love a leftover.
This tapenade is so zippy and fun. It really adds something special to the pork chops.
And don’t even get me started on the roasted veg. Total heaven!
These recipes come from Tyler Florence. His recipes are the bee’s knees, for sure.
I served with roasted long hots and baked potatoes. My guys loved the whole shebang.
Grilled Pork Chops with Black Olive Tapenade and Roasted Summer Vegetables
Course: Main, SidesCuisine: AmericanDifficulty: Medium4
servings30
minutes40
minutes30
minutesIngredients
- For the Pork Chops
2 quarts water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
4 bone-in pork chops, about 1 1/2 inches thick (Please note: The Jersey Girl has used boneless pork chops that work perfectly also in this dish.)
- For the Black Olive Tapenade
1 cup pitted kalamata olives
2 anchovy fillets
1 small garlic clove
Pinch of crushed red pepper flakes
Small handful of fresh flat-leaf parsley
1 Tbsp. red or white wine vinegar
3 Tbsp. extra virgin olive oil
Kosher salt and freshly ground black pepper
- For the Roasted Summer Vegetables
3/4 lb. zucchini, sliced 1/2-inch thick
3/4 lb. summer squash, sliced 1/2-inch thick
1 cup cherry tomatoes
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and fresh ground black pepper
1/4 cup extra virgin olive oil
Directions
- For the pork chops and tapenade
- Combine the water, sugar, salt and thyme sprigs in a gallon-size resealable bag. (Please note: The Jersey Girl uses a gigantic plastic Tupperware container instead of a bag.)
- Add the pork chops, seal up the bag and put it in the refrigerator for about 30 minutes while you make the tapenade.
- Put the olives, anchovies, garlic, red pepper flakes parsley, vinegar and olive oil in a food processor or blender and process to a coarse puree. Season with salt if needed and black pepper. Set aside.
- Now preheat an outdoor gas or charcoal grill to a medium-high heat. While the grill heats, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.
- Take the pork chops out of the brine and pat them dry with paper towels. Rub the pork with olive oil and season with salt and pepper. Grill over medium-high heat for 5 to 7 minutes on each side, until the chops are well browned and still rosy in the center and register 140 degrees Fahrenheit when tested with an instant read thermometer.
- To serve, spoon some roasted summer vegetables (recipe below) onto the plates and put the pork chops on top. Drizzle with the tapenade and garnish with fresh basil or watercress.
Please note: The Jersey Girl cooks the pork chops on her grill pan on her stove top. She has used boneless pork chops, which work beautifully.
- For the roasted summer vegetables
- Preheat the oven to 425 degrees Fahrenheit. Place the zucchini, summer squash, tomatoes and parsley into a medium roasting pan. Sprinkle with salt and pepper. Add the olive oil and toss to coat the vegetables. Place pan with the veggies into the oven and roast for 20 to 25 minutes until the vegetables are soft – Grandma style – and beginning to brown.
