Pork Chops With Puttanesca Sauce

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 2 tablespoons vegetable oil
  • 4 pork loin centre chops (boneless or bone-in), trimmed
  • 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 olives
  • 1 tablespoon drained caper
  • 1/4 cup minced fresh basil
  • 1/4 cup minced fresh parsley

Method

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 to pan; 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 browned bits. Reduce heat and simmer until thickened, 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 Per serving: 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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