During the week, we often use leftover sauces and dressings from one meal as the basis for a new variation. Today is an example - a quick recipe based on the ideas at the end of our sun-dried tomato tapenade recipe. Unfortunately, it was also prepared during our recent “camera malfunction” period, so I’ve only got a photo of the finished meat. Not that you’ll need many photos to follow along…so we’ll fill in with a few tapenade shots for good measure.
- 3 to 4 pork chops (about 1-1/2 lbs), bone in
- 1/4 cup sun-dried tomato tapenade
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Start out preparing the tapenade (unless you’ve already got some left over in the fridge). If you are making it solely for this recipe, you can cut the tapenade ingredients roughly in half as well. Once that is done, get the grill started to medium-high heat (around 400 degrees). Add in the balsamic vinegar and olive oil and mix to make the tapenade more of a dressing consistency, then brush liberally over both sides of the pork chops. Let them stand while the grill finishes warming up.
Grill the chops for about 8 minutes per side on indirect heat (a little shorter over direct heat) or until they reach 145 degrees internal temperature. Let them stand a couple minutes off the grill for the juices to settle, then serve. Simple as that!