Juicy Pork Chops with Black Olive Tapenade and Roasted Vine Tomatoes

I will try to make this entertaining, but I am making no promises. Why? Because it is 5:39 AM! In the summer. My lazy days of no working summer. Oh, I know I said I was a morning person, but 5:39 AM is not morning, I think it is still technically night. It is still dark and everyone knows dark equals night. Well, except for you people in Alaska.

Blame it on Scrappycat. Scraps has decided that she needs to get up every morning at around 5:30 AM. When the other cats get such a notion in their furry little heads, I blindly spray at them with a water bottle that I keep beside my bed for such purposes. But Scrappycat is old. I can't very well spray an old lady cat, now can I? And she knows it. She may be old, but she's got this figured out.

First she attempts to jump on the bed. The only problem, her jumping on the bed skills aren't quite what they used to be. So, she's left halfway hanging on the bed. Her claws dug into whatever unfortunate body part happens to be too close to the edge. Usually this works, I'm up. If not, she totters around on the bed, making a few laps, stumbling over my legs and arms, and occasionally walking across my face. When all this fails, she jumps off the bed, with an agonizing thump (her jumping off skills aren't so hot either). Then she goes to my bookcase and in excruciating slowness drags her claws down the side of it. She will repeat this every 2.39 minutes until I get up.

So, yeah, I'm not exactly cheerful this morning. Wordy..yes...cheerful...no. But I'm starting to feel better because I am remembering last night's dinner. Last night's perfect dinner. And since I made the four pork chops and there are only two of us, last night's perfect dinner will also be this night's perfect dinner!!!

I've got one word for you, brining. I brined with Tyler last week and I brined with Tyler this week. I have every intention of brining with Tyler every week. I know that the recipe has three parts, and it looks long, but it is so easy. It really is. You make the brine and put the chops in the fridge, that takes about 5 minutes. Then you make the olive tapenade, another five minutes. Then chop your veggies, toss them with olive oil, and you're ready to cook. It is seriously, like 15 minutes of active work on your part.

And it's amazing. The pork chops were insanely juicy and moist. The veggies were simple and fresh. All good. Then you add the wonderful olive tapenade. That makes the dish, it added a salty goodness to the simple flavors of the pork and veggies. Seriously, you have to make this.

Juicy Pork Chops with Black Olive Tapenade and Roasted Vine Tomatoes
from Tyler's Ultimate: Brilliant Simple Food to Make Any Time

Serves 4

Pork Chops
2 quarts of water
1/4 cup sugar
1/4 cup kosher salt
4 fresh thyme sprigs
4 bone-in pork chops (1 1/2 inches thick)

Black Olive Tapenade
1 cup pitted kalamata olives
2 anchovy fillets
1 small garlic clove
pinch of chili flakes
small handful of flat-leaf parsley
1 tablespoon red or white vinegar
3 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper

Roasted Summer Vegetables
12 oz zucchini, sliced 1/2 inch thick (I used all yellow squash)
12 oz yellow squash, sliced 1/2 inch thick
1 cup cherry tomatoes (I used regular heirloom tomatoes)
4 tablespoons chopped fresh flat-leaf parsley
Kosher salt and fresh ground black pepper
1/4 cup extra virgin olive oil

Basil leaves or watercress sprigs, for garnish

For the pork, combine the water, sugar, salt and thyme sprigs in a ziplock bag. Add the pork chops, seal the bag and put it in the fridge for about 30 minutes, while you make the tapenade. (I did an hour)

Put the olives, anchovies, garlic, chili flakes, parsley, vinegar and olive oil in a food processor or blender and process to a coarse puree. Taste and add salt and pepper if necessary and set aside.

Preheat your grill to medium-hot. Take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill plate to make a non-stick surface.

***You probably want to start your veggies, while the grill is heating. This all comes together pretty quickly.

Take the pork out of the brine and pat it dry. Rub the pork all over with the olive oil and sprinkle with salt and pepper. Cook over medium-high heat for 5-7 minutes on each side, until the chops are well-browned and still rosy in the center and register 140 when tested with a meat thermometer. To serve spoon some vegetables onto the plates and put the pork chops on top. Drizzle with the tapenade and garnish with basil or watercress.

Roasted Summer Vegetables (serves 4)

Preheat the oven to 425. Throw the zucchini, tomatoes and parsley into a roasting tin. Sprinkle with salt and pepper. Add the olive oil and toss to coat the vegetables. Place the pan in the oven and roast for 20 to 25 minutes, until the vegetables are soft and beginning to brown.

This utterly fantastic meal will be my entry for this week's Tyler Florence Fridays.

There is a faint tinge of daylight outside my window. I guess I will begin my day. Scrappycat, by the way, has eaten her breakfast and is curled up fast asleep.