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.