Crumb-Crusted Pork Chops with Green Olives and Capers

Ingredients

• Kosher salt and ground black pepper
• 1½ pounds boneless pork loin chops, each ½ inch thick (7 or 8 chops)
• 2 ounces country-style bread, cut or torn into rough ½-inch pieces (about 2 cups)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons drained capers, patted dry
• ¼ cup pitted green olives, patted dry
• ¼ cup roughly chopped fresh flat-leaf parsley
• ½ ounce Parmesan cheese, finely grated (¼ cup)
• Lemon wedges, to serve

Instructions

1. Heat oven to 400°F; brine the pork chops in salted water for 20 to 30 minutes.
2. Toast the bread until crisp, cool, process into coarse crumbs, and increase oven to 500°F.
3. Pat chops dry; combine crumbs with oil, chopped capers, olives, parsley, Parmesan, and pepper.
4. Press topping onto tightly arranged chops and bake until crisp and golden, 15 to 18 minutes; serve with lemon wedges.