Boneless pork loins benefit from the bold flavor of the sauce.

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. Serve with sauteed broccoli rabe and whole-wheat orzo.

Puttanesca Pork Chops

Serves 4

Active Time: 30 minutes

Total Time: 30 minutes

4 boneless pork loin chops, about 3/4 inch thick (1 to 1 1/4 pounds)

1/2 teaspoon ground pepper, divided

1/8 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

1/4 cup pitted oil-cured olives

1 tablespoon capers, rinsed

1/4 cup dry white wine

Sprinkle pork with 1/4 teaspoon pepper and the 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.

Add the remaining 1 tablespoon oil along with the 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.

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