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4 boneless pork loin chops, about 3/4 inch thick (1-1 1/4 pounds)
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½ teaspoon ground pepper, divided
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⅛ teaspoon salt
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2 tablespoons extra-virgin olive oil, divided
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4 cloves garlic, chopped
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2 anchovy fillets, minced, or 1 teaspoon anchovy paste
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2 cups cherry tomatoes, halved
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¼ cup pitted oil-cured olives
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1 tablespoon capers, rinsed
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¼ cup dry white wine
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.
Nutrition Information
148
Calories
29g
Carbohydrates
20g
Protein
339mg
Potassium
9g
Fiber
15g
Sugar
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