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platter of grilled pork chops

Juicy Grilled Pork Chops with Black Olive Tapenade

These pork chops turn out so juicy and flavorful after a quick and easy 30 minute brine. Paired with the tangy tapenade, it's an easy grilling recipe that you'll make all summer long.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Brining 30 minutes
Total Time 55 minutes
Servings 4
Calories 407kcal



  • 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.


The black olive tapenade is also great to serve on toasted bread for a quick bruschetta.
Always rest grilled meats for a few minutes to allow the juices to redistribute. 
I find it easier when brining to place the ziplock bag in a bowl.  It holds it upright while you add the ingredients and will protect your refrigerator if the bag springs a leak.  


Calories: 407kcal | Carbohydrates: 15g | Protein: 30g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 7696mg | Potassium: 576mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1130IU | Vitamin C: 16.8mg | Calcium: 68mg | Iron: 1.9mg