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Pork Chop Puttanesca

Puttanesca—a sauce of tomatoes, olives, and anchovies—is typically served over a pasta dish but is just as tasty spooned over meaty pork chops.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
310 calories per serving


> 1/2 cup pitted Kalamata olives
> 2 tbsp capers
> 4 boneless pork chops
> 2 tsp Italian seasoning
> 2 tbsp olive oil, divided
> 1 tbsp minced garlic
> 4 anchovy fillets
> 1 (28 oz) can diced tomatoes
> 1/4 tsp crushed red pepper
> 1/2 cup basil


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.
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.
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.

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