Best 4 Pork Chops Puttanesca Recipes
Pork chops puttanesca is a classic Italian dish that combines the flavors of pork, tomatoes, capers, olives, and anchovies in a savory sauce. This delicious and easy-to-make dish is perfect for a weeknight meal or a special occasion.
This recipe features tender and juicy pork chops that are seared to perfection and then simmered in a flavorful puttanesca sauce. The sauce is made with a combination of tomatoes, capers, olives, anchovies, garlic, and herbs, creating a rich and tangy flavor that perfectly complements the pork chops.
In addition to the main recipe, this article also includes several variations to suit different tastes and preferences. There is a recipe for a vegetarian puttanesca sauce, made with eggplant and zucchini instead of pork chops. There is also a recipe for a spicy puttanesca sauce, made with red pepper flakes and chili peppers. And for those who prefer a creamy sauce, there is a recipe for a puttanesca sauce made with heavy cream and Parmesan cheese.
Whether you are a fan of classic Italian cuisine or simply looking for a flavorful and easy-to-make dish, pork chops puttanesca is sure to please. With its combination of tender pork chops and a savory puttanesca sauce, this dish is a delicious and satisfying meal that is perfect for any occasion.
BROILED PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA
Puttanesca hits a decidedly lighter, more summery note in this riff on the classic, and is ready in only 20 minutes. Fresh tomatoes replace canned, and bright green basil stands in for dried herbs. Anchovies are omitted entirely, letting the briny bite of capers and olives to shine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.
- Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables, and pan juices with bread.
PORK CHOPS PUTTANESCA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. In a large cast-iron skillet, heat oil over high. Season pork chops with salt and pepper and cook until deep brown on one side, 5 minutes. Flip and cook, 1 minute more. Transfer to a plate and reduce heat to medium-high.
- Add garlic to pan and cook until fragrant, 30 seconds. Add tomatoes, olives, capers, anchovies, and pork chops. Transfer pan to the oven and cook until sauce is reduced and pork chops are cooked through, 5 minutes.
PORK CHOPS PUTTANESCA
The muscular sear and smoky, crisp burnish of grilled food has immense appeal. But achieving it requires time and attention to hot coals. The grill master may scoff, but I have increasingly come to rely on my oven, sealing the deal with a slow bake after a quick sizzle atop the grill or stove. That's how I made these pork chops, with their lusty Neapolitan topping to accompany a sturdy aglianico. The slow cooking gently brings the meat to tenderness, guarding its juices. It also grants the cook nearly an hour to assemble the rest of the dinner, and what does the grill master know about that? (You might consider moving the meat away from the fire and covering the grill, but the temperature will not be as consistent and will require monitoring.) Penne or other modest macaroni dressed with just olive oil and chile flakes is excellent alongside, to share the sauce with the meat.
Provided by Florence Fabricant
Categories dinner, steaks and chops, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mash 1 clove garlic with dried oregano, 1/4 teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225 degrees.
- Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, about 10 minutes. Set aside.
- Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. (You can also cook the chops in a grill pan or skillet over high heat for about 2 minutes per side). Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.
Nutrition Facts : @context http, Calories 709, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 39 grams, Fiber 2 grams, Protein 73 grams, SaturatedFat 11 grams, Sodium 516 milligrams, Sugar 4 grams, TransFat 0 grams
PORK CHOPS PUTTANESCA
Steps:
- Mash 1 clove garlic with dried oregano, 1/4 teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225. Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, abut 15 minutes. Set aside. Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.
Tips:
- Choose the right pork chops: Look for bone-in pork chops that are at least 1 inch thick. This will help them stay juicy and flavorful during cooking.
- Season the pork chops well: Pork chops can handle a lot of seasoning, so don't be afraid to use a generous amount of salt, pepper, and other spices.
- Cook the pork chops over medium heat: This will help them cook evenly without overcooking or drying out.
- Use a meat thermometer to ensure the pork chops are cooked to the desired doneness: Pork chops are safe to eat when they reach an internal temperature of 145 degrees Fahrenheit.
- Let the pork chops rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork chop.
Conclusion:
Pork chops puttanesca is a quick and easy weeknight meal that is packed with flavor. The combination of briny capers, salty olives, and tangy tomatoes create a delicious sauce that pairs perfectly with the juicy pork chops. This dish is sure to be a hit with your family and friends.
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