Ingredients
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1/2 cup pitted Kalamata olives
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2 tbsp capers
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4 boneless pork chops
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2 tsp Italian seasoning
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2 tbsp olive oil, divided
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1 tbsp minced garlic
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4 anchovy fillets
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1 (28 oz) can diced tomatoes
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1/4 tsp crushed red pepper
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1/2 cup basil
Steps
1
Drain, rinse, and chop the olives and capers. Season the pork with the Italian seasoning, salt, and pepper. In a large nonstick skillet, heat 1 tbsp oil on medium-high. Add pork and cook 2 min. per side, until golden brown. Transfer to a plate and cover loosely with foil.
2
In the same skillet, heat remaining tablespoon oil on medium-high. Add the garlic and anchovies, and cook 1 min., stirring constantly and breaking up anchovies with spoon. Stir in the tomatoes, capers, olives, crushed red pepper, salt, and pepper. Cook 2–3 min., until tomatoes are heated through.
3
Meanwhile, chop the basil. Return pork chops to the pan and cook 5 min., until cooked through or an instant-read thermometer inserted into the pork chops reaches 145°F. Garnish with basil.
