Puttanesca Pork Chops

By Golfwidow7

Serve with sautéed broccoli rabe and whole-wheat orzo.

Ingredients

• 4 boneless pork loin chops, about 3/4 inch thick (1-1 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

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1 Sprinkle pork with ¼ teaspoon pepper and 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.
2 Add the remaining 1 tablespoon oil, garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers and the remaining ¼ 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.