Tapenade Pork Chops w green salad / Star-Telegram

314 calories Good coating for chicken breasts and fish too

Yield: 4 servings
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  • 1/2 cup(s) tapenade
  • 1 teaspoon(s) dijon mustard
  • 2 teaspoon(s) finely chopped freshly parsley
  • 4 bone in pork chops, 3/4 in thick, 6-8 ounces each
  • coarse salt and pepper
  • 1 tablespoon(s) fresh lemon juice
  • 1/4 teaspoon(s) honey
  • 2 tablespoon(s) EVOO
  • 6 cup(s) mixed greens


  1. 1. Heat broiler to high, with rack in top position. In a small bowl, combine tapenade, mustard and parsley. Lightly season pork chops with salt and pepper and coat with tapenade mixture; place on a rimmed baking sheet. Broil pork chops until browned and cooked through, about 6 minutes, flipping once.
  2. 2. Meanwhile, in a large bowl, whisk together lemon juice and honey. Whisk in oil until combined. Add greens, toss to coat and season to taste with salt and pepper. Serve pork chops with salad.
September 2011

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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