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Puttanesca Pork Chops

MK10867_Moats

This flavorful pork chop dinner recipe is proof that bold Neapolitan puttanesca sauce can liven up more than just spaghetti. Unlike brined olives like Kalamatas, oil-cured olives have a meatier bite because they’re coated in salt then macerated in oil. Serve with sautéed broccoli rabe and whole-wheat orzo.

Servings

4 servings

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

  • 4boneless pork loin chops, about 3/4 inch thick (1-1 1/4 pounds)
  • 1/2teaspoon ground pepper, divided
  • 1/8teaspoon salt
  • 2tablespoons extra-virgin olive oil, divided
  • 4cloves garlic, chopped
  • 2anchovy fillets, minced, or 1 teaspoon anchovy paste
  • 2cups cherry tomatoes, halved
  • 1/4cup pitted oil-cured olives
  • 1tablespoon capers, rinsed
  • 1/4cup dry white wine

Instructions

  1. Sprinkle pork with 1/4 teaspoon pepper and salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the pork. Cook, turning once, until browned and an instant-read thermometer registers 140°F, about 8 minutes. Transfer to a plate and tent with foil to keep warm.
  2. Add the remaining 1 tablespoon oil, garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers and the remaining 1/4 teaspoon pepper; cook, stirring, for 1 minute. Add wine and crush the tomatoes with a potato masher or spoon. Simmer until the sauce is thickened, 2 to 4 minutes. Return the pork and any juices to the pan, turning to coat with the sauce.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 262kcal
Carbohydrate Total 6g
Total Sugars 2g
Added Sugars 0g
Fiber 1g
Total Fat 16g
Saturated Fat 3g
Mono Saturated Fat 7g
Cholesterol 59mg
Sodium 456mg
Protein 20g
Potassium 447mg
Calcium 32mg
Chromium 1mcg
Folate 12mcg
Omega-6 1g
Vitamin E 2mg
Zinc 2mg
Vitamin B3 6mg