Recipes
Puttanesca Pork Chops
- Pork
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
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4 boneless pork loin chops, about 3/4 inch thick (1-1 1/4 pounds)
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½ teaspoon ground pepper, divided
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⅛ teaspoon salt
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2 tablespoons extra-virgin olive oil, divided
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4 cloves garlic, chopped
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2 anchovy fillets, minced, or 1 teaspoon anchovy paste
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2 cups cherry tomatoes, halved
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¼ cup pitted oil-cured olives
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1 tablespoon capers, rinsed
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¼ cup dry white wine
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