Crispy Mediterranean Pork Chops with Warm Olive Sauce

Crispy Mediterranean Pork Chops with Warm Olive Sauce


4 bone-in pork chops, about ½ lb. each (approximately 1-inch thick)

Salt and pepper

1 cup finely crushed pita chips

2 Tbsp. grated Parmesan

1 large egg, lightly beaten

1/3 cup prepared olive tapenade

¼ cup olive oil



1. Season pork chops with salt and pepper. Stir together crushed chips and cheese in a shallow bowl. Place beaten egg in a second shallow bowl. Dip chops in egg, shaking off excess, and then in crumb mixture, patting gently to adhere.

2. Warm olive oil in a large skillet over medium heat. Add the chops. Cook, turning once, until crust is golden brown and meat registers 145°F on an instant-read thermometer, about 3 to 5 minutes per side. Remove to a paper towel-lined plate and let rest 3 minutes.

3. Warm tapenade in a small saucepan over medium-low heat, stirring frequently. Transfer chops to individual serving plates and spoon warm tapenade across each.

Serves: 4