We love pork in our house but I'm the only one who loves Olives...I could eat them everyday! I made these pork chops with an olive tapenade years ago and my family has loved them ever since. These pork chops can be served with just about any vegetable or starch. I like to play with combinations of roasted veggies depending on what I can purchase each week so I encourage you to play with the flavors and see what new vegetables your family loves! Because the tapenade has a distinct flavor that packs a punch, you don't need heavy sides. I like to double the batch of tapenade and keep the extra to serve with crackers, on crostini, or mixed in a panini. If you have extra tapenade leftover, get creative with it!
Olive Tapenade Pork chops
1 cup Kalamata olives
2 tablespoons Capers
¼ cup Olive oil
2 Garlic cloves
1 teaspoon Parsley
Pepper to taste
Preheat oven to 400°. Place pork chops on baking sheet, brush both sides with olive oil and sprinkle with salt and pepper.
Combine all ingredients for the tapenade in a food processor and blend for 1 minute or until it becomes a paste consistency. Spread tapenade evenly on pork chops. Bake for 25-30 minutes or until done.
Optional: Broil for 3-5 minutes after done baking to brown the edges.