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
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.
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)