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.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2018


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

Nutrition Facts

262 calories; protein 19.8g 40% DV; carbohydrates 6.3g 2% DV; dietary fiber 1.1g 4% DV; sugars 2.1g; fat 15.9g 24% DV; saturated fat 3.1g 16% DV; cholesterol 59mg 20% DV; vitamin a iu 625.4IU 13% DV; vitamin c 11.2mg 19% DV; folate 12mcg 3% DV; calcium 32.1mg 3% DV; iron 0.9mg 5% DV; magnesium 29.4mg 11% DV; potassium 446.8mg 13% DV; sodium 456.3mg 18% DV.

Reviews (2)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I enjoyed this meal. I added a pinch of crushed red peppers. Other than that I followed exactly. Read More
Rating: 5 stars
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! Read More