Puttanesca Pork Chops

Puttanesca Pork Chops

2 Reviews
From: EatingWell Magazine, March/April 2018

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. Look for them on olive bars or with other Italian products. Serve with sautéed broccoli rabe and whole-wheat orzo.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 boneless pork loin chops, about ¾ inch thick (1-1¼ pounds)
  • ½ teaspoon ground pepper, divided
  • ⅛ teaspoon salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic, chopped
  • 2 anchovy fillets, minced, or 1 teaspoon anchovy paste
  • 2 cups cherry tomatoes, halved
  • ¼ cup pitted oil-cured olives
  • 1 tablespoon capers, rinsed
  • ¼ cup dry white wine

Preparation

  • Prep

  • Ready In

  1. Sprinkle pork with ¼ 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 ¼ 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 information

  • Serving size: 1 pork chop & ½ cup sauce
  • Per serving: 262 calories; 16 g fat(3 g sat); 1 g fiber; 6 g carbohydrates; 20 g protein; 12 mcg folate; 59 mg cholesterol; 2 g sugars; 0 g added sugars; 625 IU vitamin A; 11 mg vitamin C; 32 mg calcium; 1 mg iron; 456 mg sodium; 447 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 2½ lean protein, 2 fat

Reviews 2

March 12, 2018
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By: Shelley Herrman Musselman
Made it just way the way indicated ....delicious. Have tried it over fish as well. Plan on trying it with pasta next. A new family favorite!
March 06, 2018
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By: kmk
I enjoyed this meal. I added a pinch of crushed red peppers. Other than that I followed exactly.
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