Close
Tweet
Ingredients
| pork chops: 4 porkchops |
| vegetable oil: 2 Tbl |
| onions: 1 (chopped) |
| garlic: 2 cloves (minced) |
| black pepper: 1/2 tsp |
| red pepper flakes: 1/2 tsp |
| salt: 1/4 tsp |
| red tomatoes: 19 oz |
| canned tomato paste: 1/4 cup |
| kalamata olives: 1/2 cup (pitted and chopped) |
| capers (drained): 1 Tbl (drained) |
| fresh basil (chopped): 1/4 cup (minced) |
Pork Chops With Puttanesca Sauce
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- Slash the edges of the pork chops to prevent curling.
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown the pork.
- Transfer to a plate.
- Drain the fat from the pan and add the remaining oil.
- Cook the onion, garlic, pepper, red pepper flakes and salt over medium heat, stirring occasionally, until softened, about 4 minutes.
- Add the tomatoes and tomato paste and mash with a potato masher.
- Add the olives and capers and bring to a boil, stirring and scraping up the brown bits.
- Reduce the heat and simmer until thickened, about 10 minutes.
- Return the chops and any juices to the pan and add the basil.
- Cover and simmer until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes.