Pork Chops with Puttanesca Sauce

Author: Canadian Living

Serve this hearty dish with polenta or tender-but-firm pasta.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 4 pork loin centre chops, boneless trimmed
  • 4 bone-in pork loin centre chops trimmed
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot pepper flakes
  • 1/4 teaspoon salt
  • 1 can tomato
  • 1/4 cup tomato paste
  • 1/2 cup chopped pitted kalamata olive
  • 1 tablespoon drained caper
  • 1/4 cup minced fresh basil
  • 1/4 cup minced fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 980 mg
  • Protein 25 g
  • Calories 292.0
  • Total fat 16 g
  • Cholesterol 60 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork Chops with Puttanesca Sauce

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