Puttanesca Pork Chops
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Treat yourself to savory pork chops that’s big on flavor and easy on effort—perfect for a cozy dinner without a lot of fuss. Juicy chops simmer in a garlicky tomato, olive, and caper sauce with just enough zing to wake up your taste buds!
Ingredients:
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Ingredients:
- 4 boneless pork loin chops (about ¾ inch thick, 1–1¼ lbs)
- ½ tsp ground black pepper, divided
- ⅛ tsp salt
- 2 Tbsp extra-virgin olive oil, divided
- 4 garlic cloves, chopped
- 2 anchovy fillets, minced (or 1 tsp anchovy paste)
- 2 cups cherry tomatoes, halved
- ¼ cup oil-cured olives, pitted
Sub: Kalamata olives or green olives (drained and chopped) - 1 Tbsp capers, rinsed
- ¼ cup dry white wine
Sub: chicken broth or vegetable broth, with a splash of lemon juice or white wine vinegar
- Season the pork: Sprinkle chops with ¼ tsp pepper and the salt.
- Sear the pork: Heat 1 Tbsp olive oil in a large skillet over medium-high. Add pork, reduce to medium, and cook for about 8 minutes, flipping once, until golden and 140°F inside. Set aside, tented with foil.
- Make the sauce: In the same skillet, add the remaining oil, garlic, and anchovies (or paste). Stir for 30 seconds until aromatic.
- Add flavor: Stir in tomatoes, olives, capers, and the rest of the pepper. Cook 1 minute, then add wine (or broth + lemon/vinegar). Gently crush the tomatoes and let simmer 2–4 minutes to thicken.
- Finish: Return pork (and any juices) to the pan. Coat well with the sauce and warm through.
