These Juicy Grilled Pork Chops stay juicy, tender and so flavorful after a quick 30 minute brine! Perfectly seasoned and quickly grilled they are served with a black olive tapenade. This will become your easy go to summer grilling recipe!
Revisiting Tyler Florence Again
On Monday, I shared with you my favorite Roasted Summer Vegetables. I explained that I am going back through 2009 when I shared a lot of Tyler Florence recipes because some bloggers were highlighting his recipes.
Well, I am back again today with another Tyler Florence Recipe, this time it is for these Juicy Grilled Pork Chops. The full title of the recipe is Juicy Grilled Pork Chops with Black Olive Tapenade and Roasted Vine Tomatoes.
Those roasted summer vegetables that I mentioned above were on the same page as this pork chop recipe and was shown served with the pork chops. Being a follower of rules, that is what I did, and it was amazing.
We had leftovers yesterday and they were even better.
How to Brine Pork Chops
The first thing you need to do is brine your pork chops.
Gather your brine ingredients:
Pork Chops – bone in about 1 1/2 inches thick.
Sugar – I used raw sugar, white is fine.
Salt – I used kosher salt
Thyme – four fresh thyme sprigs. If you don’t have fresh substitute 1 teaspoon of dried
Water.
Zip lock bag or bowl.
To make brining easier, I place the ziplock bag in a bowl. You can also brine in a bowl, I just find it easier with less clean up to brine in a ziplock bag.
Place the bag in the bowl and add all the ingredients – the bowl helps the bag stay upright and not tip over. Stir with a spoon to dissolve the sugar and salt. Add the pork chops, close up the bag and place the bowl with the bag in it in the refrigerator for 30 minutes.
The bowl will also protect your refrigerator in case there is a leak in the bag.
That’s all there is to brining pork chops! See it wasn’t that scary!
How to Make Black Olive Tapenade
While the pork chops are brining, you make a super quick black olive tapenade.
Gather your ingredients: extra virgin olive oil, parsley, red wine vinegar, garlic, red pepper flakes, kalamata olives, and anchovies.
Place all the ingredients in a food processor and process until you have a coarse puree.
This tapenade is sooo good! We didn’t eat it all with the pork chops, so I’ve been toasting some thin slices of bread and using it as a quick and easy bruschetta. It would also be great on a muffuletta sandwich!
Grilling the Pork Chops
When you are ready to grill the chops, preheat your gas or charcoal grill to a medium high heat. Removed the chops from the brine and pat dry with a paper towel. Rub them all over with olive oil and season with salt and pepper.
Using a paper towel folded and dabbed with a little oil, quickly go over your grill to make the grates non stick. Grill the pork chops for 5-7 minutes per side. I did 5 and they were perfect. If you use an instant read thermometer you want them to 140 degrees.
Remove from the grill and let rest for 5 to 10 minutes.
The Best Grilled Pork Chops!
This recipe is so easy! 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.
If you want to serve it with the roasted summer vegetables, and I suggest you do, 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.
This was so good! We will be having this easy grilling recipe all summer long!! The pork chops are the best!
More Pork Chop Recipes:
Pork Chops with Apple Cabbage Slaw
Grilled Pork Chops with Espresso Cardamom Rub
Pork Chops with Bacon and Cabbage
Make it a Meal – serve these pork chops with:
Cocktail – an Italian Gin and Tonic
Dessert – Raspberry Chocolate Chip Frozen Yogurt
If you make these delicious pork chops, I would love it if you would tag me on Pinterest | Instagram | Facebook
I found this recipe in Tyler’s Ultimate: Brilliant Simple Food to Make Any Time.
Juicy Grilled Pork Chops with Black Olive Tapenade
Ingredients
Brine
- 2 quarts water
- 1/4 cup sugar
- 1/4 cup kosher salt
- 4 thyme sprigs fresh, or 1 teaspoon dried
- 4 pork chops bone in, 1 1/2 inches thick
Black Olive Tapenade
- 1 cup kalamata olives pitted
- 2 anchovy filets
- 1 garlic clove
- pinch red pepper flakes
- 3/4 cup flat leaf parsley
- 1 tablespoon red or white wine vinegar
- 3 tablespoons extra virgin olive oil
- salt and black pepper to taste
Instructions
Brining the Pork Chops
Combine the 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.
Making the Olive Tapenade
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.
Grilling the Pork Chops
Preheat your grill to medium-hot.
Take a few paper towels and fold them over to make a thick square. Place a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill. This will help keep the pork chops from sticking.
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. The chops should be well browned on the outside and measure 140 when tested with an Instant read thermometer.
Let pork chops rest for 5 to 10 minutes before serving.
Notes
Nutrition
Note – this recipe was originally published in 2009 and has been updated in 2019 with new photos and a recipe card!
Ann says
June 28, 2019 at 3:45 amI’ve seen turkeys and chicken brined but I have to try this. I love a moist, tender pork chop (especially the meat along the bone).
Pam Greer says
June 28, 2019 at 6:44 amYes, definitely try it and come back and tell me what you think!
Paula Montenegro says
June 25, 2019 at 2:25 pmI love brines and I am mad about black olives! This is a wonderful recipe. Tapenade is such a great condiment. I eat it with pasta also.
Pam Greer says
June 25, 2019 at 5:26 pmI was planning on trying it with pasta too!
Lisa Huff says
June 25, 2019 at 1:54 pmGreat timing! We have pork chops in the fridge right now!
Pam Greer says
June 25, 2019 at 1:54 pmPerfect!
SHANIKA says
June 25, 2019 at 1:53 pmI love pork chops! This recipe looks so delicious and those pork chops look juicy for sure!
Pam Greer says
June 25, 2019 at 1:55 pmIf you love pork chops, you’ll love this recipe!
Emily says
June 25, 2019 at 1:38 pmGreat recipe. I love your clear instructions and helpful tips.
Pam Greer says
June 25, 2019 at 1:41 pmThanks! You’ll have to let me know if you try it!
Krissy Allori says
June 25, 2019 at 1:32 pmYum! I’ve never tried this kind before. I’ll have to add it to my list.
Pam Greer says
June 25, 2019 at 1:37 pmYes, you’ll have to let me know what you think!
Sandee says
June 25, 2019 at 1:15 pmGoing to have to try this. I find pork chops tough so we quit eating them. This sounds like a simple fix.
Have a fabulous day. ♥
Pam Greer says
June 25, 2019 at 1:37 pmThe secret is brining! It makes them so moist!
Peter M says
June 25, 2009 at 3:58 pmPam, this would cheer up even the most manic-depressive!
Great grill marks, plating and photos.
Kevin says
June 15, 2009 at 4:19 pmThat is one tasty looking meal. The tapenade sounds great!
Jenny says
June 13, 2009 at 1:08 pmYou are pretty articulate for that awful time of day. 🙂
Everything looks great, btw.
karen says
June 13, 2009 at 11:49 amoh my, this looks so good. soooo good! i have a cat that comes up in my face to see what i’m doing at 2 am and then again at 4:30 am. cats are so silly.
mikky says
June 13, 2009 at 4:21 amlooks sooooo good… can i have a bite? 🙂
SweetPeaSurry says
June 13, 2009 at 3:36 amI’m super full from my nighttime dinner portion, and yet … these piccies are making my mouth water. YUMMY!
Heidi says
June 13, 2009 at 3:07 amGreat looking chops!
cagrowngirl says
June 13, 2009 at 6:02 amYour presentation is wonderful as always.
Always Valentine is one of a triology of an Italian American female finding her path. I enjoyed it as a summer read. I have had it sitting on the bookcase since Valentine’s Day. 🙂
I see some of your summer reading has been crossed off…you two have been busy flipping pages. 🙂
CookiePie says
June 13, 2009 at 1:17 amWOW – those chops look fantastic, and the tapenade too!
cantbelieveweate says
June 13, 2009 at 1:36 amDon’t you just love brining?? I know what you mean! We hardly ever cook pork or poultry without brining it first. Your pictures are fabulous as well!!
Megan says
June 13, 2009 at 1:09 amI’m going to try the spray bottle trick on my dogs – so they stop waking me up at 4:30 in the morning.
But if I knew I had these chops waiting for me, I’d run out of bed! They look great, and I’ll have to keep the brining in mind next time I buy chops.
Debbie says
June 12, 2009 at 7:08 pmYou have beautiful photography on your site, not just of the food. 🙂
ARLENE says
June 12, 2009 at 10:41 pmI thought you were going to say you got up at 5:39 to brine your pork chops. Since this recipe calls for just 30 minutes, I am definitely going to try it. I have a very young, naughty cat who races around my bedroom every morning because she wants me to get out of bed and feed her so SHE can crawl under the covers.
the ungourmet says
June 12, 2009 at 7:14 pmOh my gosh, where do I start with this recipe? Love the brining, the tapenade, the veggies… That 1st photos is gorgeous! Mmm. I spot some fresh basil too! Yum. Yum.
Joan's Good Life says
June 12, 2009 at 3:02 pmOnce again you have convinced me to try a Tyler recipe. I LOVE watching what he makes, but it always leaves me thinking about the clean-up. Can he USE every pot in the house? Yes, I believe he can and WILL. Is it worth trying to make the same dish with the same mess? Not always sure about that… But this, I’ll have to give it a go, but ONLY because you suggest it! 😉
Joanne says
June 12, 2009 at 1:11 pmI would brine with Tyler any time, day or night. 5:30 AM might be too early though.
Pork chops are some of my favorites and you’re convincing me on the brining issue. I need to try it out.
Grace says
June 12, 2009 at 4:45 pmi LOVE that shot of all the pork, with the juices so nicely pooled up. that last shot’s a winner too–so colorful! great dish, and yes, we must respect our elders, whether human or feline. 🙂
Marjie says
June 12, 2009 at 4:33 pmPoor old Scrappycat! I would still not get up while it’s dark outside. I like the bright yellow summer squash with your pork chops, too.
shabby girl says
June 12, 2009 at 1:58 pmYour presentation is wonderful as always. I’ll definitely try this. I love pork but usually always over cook it, so it’s dry.
Loved the Scrappy story too. I can just picture the hanging off the bed and a looong scratch on the bookshelf. So funny. But not at 5:30 a.m.
Fearless Kitchen says
June 12, 2009 at 1:35 pmThe black olive tapenade looks just great!
Kristin says
June 12, 2009 at 1:19 pmI’m with you again this week- once you brine, you never go back!! Planning on making the BBQ chicken for the 3rd time in 2 weeks again this weekend! YUM!!
petitechef says
June 12, 2009 at 12:04 pmWOW My mouth is wateringggggggggggggggggggggg! Looks incredible!
Great site!