Rating: 4.5 stars
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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


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

1 pork chop & 1/2 cup sauce
262 calories; protein 19.8g; carbohydrates 6.3g; dietary fiber 1.1g; sugars 2.1g; fat 15.9g; saturated fat 3.1g; cholesterol 59mg; vitamin a iu 625.4IU; vitamin c 11.2mg; folate 12mcg; calcium 32.1mg; iron 0.9mg; magnesium 29.4mg; potassium 446.8mg; sodium 456.3mg.

1/2 vegetable, 2 1/2 lean protein, 2 fat