Maple Balsamic Pork Chops with Blueberry Olive Tapenade


  • Blueberry Olive Tapenade:
  • 1 cup pitted California ripe olives *see note*
  • 1 cup fresh ripe blueberries
  • 1 clove garlic
  • 2 tablespoons capers drained
  • 1 teaspoon anchovy paste or 1 anchovy fillet, optional
  • 2 sprigs fresh thyme
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • Sea salt to taste
  • Pork Chops:
  • 2 small pork chops 1/2 pound to 1 pound total
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1/4 cup olives *see note*
  • 1/4 teaspoon sea salt
  • Note: I used half black olives, half green olives - you can use any combination of the two.


Prepare Blueberry Olive Tapenade:

  1. Add the ingredients for the tapenade to a food processor or blender and process until a paste forms.

Taste the tapenade for flavor and add sea salt or more lemon juice to taste.

  1. Transfer to a sealable container and refrigerate until ready to use.

Prepare Pork Chops:

  1. Add the ingredients for the marinade (olive oil through sea salt) to a blender and blend until smooth.
  2. Transfer pork chops to a zip lock bag and pour in the marinade.
  3. Marinate at least 10 minutes, or refrigerate overnight, up to 12 hours.
  4. Turn your oven on the high broil setting and move one of the racks to the shelf that’s second-to-the top. Line a baking sheet or roasting pan with foil and place the pork chops on top. Broil 6 minutes, flip, then broil another 6 to 10 minutes, until pork chops are cooked through and the internal temperature is 145 degrees F.
  5. Top pork chops with blueberry olive tapenade and serve with your favorite side dishes





Recipe by:

Recipe courtesy of Julia Mueller