Tapenade Pork Chops with Green Salad
Prepared tapenade is a great pantry item to have on hand for any number of reasons. Try mixing a green olive version of the spread with Dijon mustard and parsley for a flavorful coating that paris well with pork chops.
- Servings: 4
Source: Everyday Food, July/August 2011
- 1/2 cup tapenade
- 1 teaspoon Dijon mustard
- 2 teaspoons finely chopped fresh parsley
- 4 bone-in pork chops (3/4 inch thick; 6 to 8 ounces each)
- Coarse salt and ground pepper
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon honey
- 2 tablespoons extra-virgin olive oil
- 6 cups mixed greens
- 2 radishes, thinly sliced
Heat broiler to high, with rack in top position. In a small bowl, combine tapenade, mustard, and parsley. Lightly season pork chops with salt and pepper and coat with tapenade mixture; place on a rimmed baking sheet. Broil pork chops until browned and cooked through, about 6 minutes, flipping once. Meanwhile, in a large bowl, whisk together lemon juice and honey. Whisk in oil until combined. Add greens and radishes, toss to coat, and season to taste with salt and pepper. Serve pork chops with salad.