In a prior posting of 08/29/23, I gave a recipe for Fettuccini with Olive Spread, Tomatoes and Zucchini. The recipe given today is a variation on the same theme of using an olive spread. Usually I prefer a Kalamata spread, which can be found in most supermarkets these days, or you can get a combination of olives and capers known as a ‘tapenade.’ The same principle applies except, this time, it’s with pork chops. Simply season the pork chops with salt and pepper then coat with a mix of olive spread, Dijon mustard and parsley. Then you broil the thing—and that’s it. A simple, nutritious dish that will have everyone clamoring for more. Serve  with your favorite vegetable and/or side dish, and you have a winner.

PORK CHOPS WITH  OLIVE SPREAD MIX

Ingredients:

4 pork chops (bone-in or boneless), ¾-inch thick, 6-8 ounces each
½ cup olive spread
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh parsley
Salt and ground black pepper to taste

Instructions:

  1. Hear broiler to high with rack in top position.
  2. Rinse pork chops and pat dry with paper towels.
  3. In a small bowl, combine olive spread, mustard and parsley. Lightly season pork chops with salt and pepper, and coat with olive spread mix.
  4.  Place in a greased baking dish or pan and broil until browned and cook through, about 6 minutes, flipping once during broiling.
    Yield: 4 servings