Crumb-Crusted Pork Chops with Green Olives and Capers
- Makes4-6 servings
- Cook Time1 hour
- Active time plus cooling40 minutes active
- 5
At Tenute Librandi Pasquale in Calabria, Maria Luisa Ventre Librandi prepared simple, homey baked pork chops topped with a mix of coarse homemade breadcrumbs, Parmesan, chopped olives, capers and an astounding amount of olive oil. The result was a crisp, rich crust that paired perfectly with the thin chops. Because pork in the U.S. is lean—which can be bland and dry after cooking—we first brine the chops for 20 to 30 minutes to improve their flavor and help them retain moisture. Use that time to toast the bread and prep the other ingredients.
Don’t use thick-cut pork chops; they won’t cook through in time. Get chops that are ½ inch thick. When placing the chops on the baking sheet, pack them tightly. This guards against overcooking and prevents the breadcrumbs from spilling off.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.