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Crumb-Crusted Pork Chops with Green Olives and Capers
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.
4-6
Servings
Tip
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.
1 hour
40 minutes active
Ingredients
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Kosher salt and ground black pepper
-
1½
pounds boneless pork loin chops, each ½ inch thick (7 or 8 chops)
Directions
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01Heat the oven to 400°F with a rack in the middle position. In a large bowl, stir together 1 quart water and 1½ tablespoons salt if using Morton or 2½ tablespoons if using Diamond Crystal. Add the pork and brine at room temperature for 20 to 30 minutes.
Reviews
December 31, 2025
A do-over for sure
These chops were excellent! Moist and the flavors of the olives and capers were just right. Almost like a stuffing on top that gets a little crunchy but moist inside. Served it with steamed green beans and the Milk Street Risi e Bisi. Excellent!!
March 18, 2025
CRUMB-CRUSTED PORK CHOPS WITH GREEN OLIVES AND CAPERS
Easy to make, amazing flavor, pork was juicy, topping was simply delicious.
February 24, 2025
Quick and Delicious
The best for those thinner pork chops and so easy
February 23, 2025
Quick and easy schnitzel replacement
I dry brined instead with 1tsp salt for 1. 5lb pork chops. It took only 12 minutes to get to 140F and rested for a few minutes to finish at 145-150F (this is about the same amount of time a pound of asparagus takes at 500F). Salty topping but the lemon cuts right through, reminiscent of schnitzel. Had with an Austrian Riesling which was great.
December 24, 2025
Flexible recipe for juicy, crunchy, salty goodness
I try to follow the premise of make a recipe as written the first time, but I had to riff with what I had in the pantry and was happy with the results. Used panko and subbed marjoram and chives as I did not have any parsley. Added a clove of minced garlic. Used about 4 tbsp of a good olive oil to drizzle into the breadcrumb mixture. Had to bake a little longer than the recipe called for, but the results were delicious. Juicy meat, crunchy topping that had a great salty/cheesy/briny/herby punch. Don't forgo the squeeze of lemon at the end. I made the milk simmered mashed potatoes and some carrots to go with. All so comforting and easy to make.
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