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. Source: EatingWell Magazine, March/April 2018

Carolyn Malcoun
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Ingredients

Directions

  • 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.

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  • 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; 15.9 g total fat; 3.1 g saturated fat; 59 mg cholesterol; 456 mg sodium. 447 mg potassium; 6.3 g carbohydrates; 1.1 g fiber; 2 g sugar; 19.8 g protein; 625 IU vitamin a iu; 11 mg vitamin c; 12 mcg folate; 32 mg calcium; 1 mg iron; 29 mg magnesium;

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: 5 stars
03/12/2018
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
Rating: 4 stars
03/06/2018
I enjoyed this meal. I added a pinch of crushed red peppers. Other than that I followed exactly. Read More