I love pork chops! They are the bargain of the meat counter and no matter how they are prepared, they take on the flavors of what you combine them with. They can be braised and covered in cream gravy, grilled and covered with salsa and if you would like something a little special you can also prepare them…pan fried with a seasoned breadcrumb coating and topped with a warm tapenade.
This is such an easy recipe to put together that it can be served during the middle of the week but it is also special enough to serve to guests when entertaining.
Pan Fried Pork Chops With A Warm Tapenade
- 1 onion, chopped
- 1/2 c. green pitted olives, sliced
- 1/4 c. capers (I use capers packed in white balsamic vinegar)
- 2 Tbsp. sun dried tomatoes packed in oil, chopped
- 2 cloves of garlic, minced
- 2 Tbsp. olive oil
- 1 Tbsp. liquid from the capers
- 1 tsp. anchovy paste
- 1 Tbsp. chopped fresh herbs such as oregano or thyme
- 4 center cut loin pork chops about 3/4 to 1 inch thick
- flour for dusting
- seasoned Italian dried bread crumbs for dredging
- 1 beaten egg seasoned with salt, pepper, garlic powder, onion powder, cayenne and mixed with 2 Tbsp. milk
- peanut oil for frying
Preheat oven to 350 degrees.
Heat olive oil over medium heat. Add the onion and cook until soft and translucent. Add the garlic and cook for one minute more. Add the olives, capers, sun dried tomatoes, liquid from the capers and the anchovy paste. Cook until heated through. Remove from the heat, add the herbs, stir and keep warm.
Prepare a dredging station…a bowl with the egg wash and a plate with the seasoned breadcrumbs. Season the pork chops with salt and pepper and dust lightly with flour. Dip the chops into the egg wash and let the excess drip off. Dip the chops into the breadcrumbs, turning and patting to make sure they are completely covered. Let sit for a few minutes.
Cover the bottom of an oven safe skillet with 1/4 inch of oil and heat until hot. Place the chops in the skillet and pan fry until golden on each side being careful not to let the crumbs get too brown. Remove the chops, pour off the oil and then replace the chops. Place the skillet in the oven for 6 to 8 minutes, depending on the thickness of the chops. Remove and let rest 5 minutes before plating.
Serve the chops topped with a spoon of warm tapenade. Some sautéed greens and garlic mashed potatoes would go well with this dish. Perhaps you might enjoy a side of a simple pasta tossed with olive oil, garlic and a little red pepper. No matter with you serve with the chops, I know that you will enjoy them. The breadcrumb crust seals in the juices and the flavors of the warm tapenade give a nice lively flavor to the dish.