Pork Chops with Puttanesca Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 292 |
| pro | 25 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 60 mg |
| sodium | 980 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 19 |
| vit A | 14 |
| vit C | 48 |
| folate | 10 |
Serve this hearty dish with polenta or tender-but-firm pasta.
Ingredients
- 4 pork loin centre chops, boneless or bone-in pork loin centre chops, trimmed
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp pepper
- 1/2 tsp hot pepper flakes
- 1/4 tsp salt
- 1 can (19 oz/540 mL) tomatoes
- 1/4 cup tomato paste
- 1/2 cup chopped pitted kalamata olives
- 1 tbsp drained capers
- 1/4 cup minced fresh basil or parsley
Preparation
Slash edges of pork chops to prevent curling. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork chops. Transfer to plate.
Drain fat from pan; add remaining oil. Fry onion, garlic, pepper, hot pepper flakes and salt over medium heat until softened, about 4 minutes.
Add tomatoes and tomato paste; mash with potato masher. Add olives and capers; bring to boil, stirring and scraping up brown bits. Reduce heat and simmer until spoon drawn across bottom of pan leaves space that fills in slowly, about 10 minutes.
Return chops and any juices to pan; add basil. Cover and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Additional information :
Variation
Veal Chops with Puttanesca Sauce:
Replace pork with veal rib or loin chops. Increase tomato paste to 1/3 cup (75 mL). Increase cooking time to 15 minutes.
Source : Canadian Living Magazine: November 2005
- Keywords : Dinner; Main Course; Skillet; Pork; Tomatoes; Tomato paste;
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