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
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:
Make it a Meal – serve these pork chops with:
Cocktail – an Italian Gin and Tonic
Dessert – Raspberry Chocolate Chip Frozen Yogurt
I found this recipe in Tyler’s Ultimate: Brilliant Simple Food to Make Any Time.
Juicy Grilled Pork Chops with Black Olive Tapenade
- 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
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.
Note – this recipe was originally published in 2009 and has been updated in 2019 with new photos and a recipe card!