I've been in love with olives since I was a kid. If olives were on the relish tray you can bet I was going to eat them all. We used to try to put them on our fingers. Olive Tampenade is a black or green olive spread that can add depth of flavor to entrees and appetizers. My favorite tampenade is easily available at Traders Joe's.
This tapenade coating works well on baked chicken or fish as well.
Serves 4
1/2 cup of black olive tampenade
1 teaspoon dijon mustard
2 teaspoon chopped parsley
4 bone in pork chops about 3/4 inch thick
salt and pepper
Heat broiler on high. In a small bowl combine tampenade, mustard, and parsley. Lightly season both sides of the chops with salt and pepper. Spread the tampenade mixture on both sides of the chops as well. Broil the chops on a baking sheet lined with heavy duty foil until the chops are browned and cook through about 6 minutes total.
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