Puttanesca Pork Chops
"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. Look for them on olive bars or with other Italian products. 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
•
⅛ 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
ADVERTISEMENT