Pork Chops With Yellow-Pepper Puttanesca

By MarshaW

Ingredients

• 1 yellow bell pepper, ribs and seeds removed, sliced into 1/4-inch strips
• 1 pound cocktail tomatoes, such as Campari (about 8), halved
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon red-pepper flakes, plus more for serving
• Coarse salt and freshly ground pepper
• 4 bone-in pork chops (each 1 inch thick), room temperature
• 1 cup Kalamata olives, pitted if desired
• 3 tablespoons capers, preferably salt-packed, rinsed and drained
• Fresh basil leaves and crusty bread, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.

Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables, and pan juices with bread.