Puttanesca Pork Chops
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.
- 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
- 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.
- 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.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||7g|