Pork Chops With Puttanesca Sauce Recipes

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PORK CHOPS PUTTANESCA



Pork Chops Puttanesca image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in pork chops (1-inch thick)
Salt and pepper
1 clove garlic, minced
1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped
1/3 cup pitted Kalamata olives, halved
1 tablespoon capers, rinsed and drained
3 anchovy fillets, chopped

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 SALTIMBOCCA



Pork Chops Saltimbocca image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 7-to-8-ounce boneless center-cut pork chops (about 3/4 inch thick)
Kosher salt and freshly ground pepper
4 large sage leaves
8 thin slices prosciutto
3 tablespoons extra-virgin olive oil
4 slices provolone cheese (about 3 1/2 ounces)
1 pound baby spinach
Juice of 1 lemon, plus wedges for serving
1 large shallot, finely chopped, or 1/3 cup finely chopped red onion
2/3 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 425 degrees F. Season the pork with salt and pepper. Top each chop with a sage leaf, then wrap in 2 slices prosciutto. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chops, sage-side down, and cook, turning once, until the prosciutto is crisp, 8 to 10 minutes. Transfer to a baking sheet, reserving the skillet, and roast until a thermometer inserted sideways into the center of a chop registers 145 degrees F, about 8 minutes. Top each with a slice of provolone; return to the oven until the cheese melts, 1 to 2 minutes. Meanwhile, put the spinach in a microwave-safe bowl; add the remaining 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. Cover with plastic wrap and microwave until wilted, 3 minutes; drain. Drizzle with half of the lemon juice and season with salt and pepper. Heat the reserved skillet over medium heat; add the shallot and cook, stirring, until soft, 3 minutes. Add the broth and simmer until reduced by half. Stir in the remaining lemon juice and season with salt and pepper. Divide the pork among plates; drizzle with the shallot sauce. Serve with the spinach and lemon wedges.

PORK CHOPS PUTTANESCA



Pork Chops Puttanesca image

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

3 cloves garlic, divided
1/2 teaspoon dried oregano
1/2 teaspoon crushed red chile flakes
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
4 12-ounce rib pork chops, preferably heritage, about 1 1/4-inch thick
1 small red onion, finely chopped
8 ounces ripe tomatoes, finely chopped
4 anchovy fillets in oil, drained and mashed
2 tablespoons pitted oil-cured black olives, chopped
1/2 tablespoon capers in vinegar, drained
1 1/2 tablespoons golden raisins
1/2 cup dry red wine
1 teaspoon fresh oregano leaves, minced

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

BROILED PORK CHOPS WITH YELLOW-PEPPER PUTTANESCA



Broiled Pork Chops With Yellow-Pepper Puttanesca image

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

1 yellow bell pepper, ribs and seeds removed, sliced into 1/4-inch strips
1 pound cocktail tomatoes, such as Campari (about 8), halved
3 tablespoons extra-virgin olive oil
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
4 bone-in pork chops (each 1 inch thick), room temperature
1 cup Kalamata olives, pitted if desired
3 tablespoons capers, preferably salt-packed, rinsed and drained
Fresh basil leaves and crusty bread, for serving

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 IN VERACRUZ SAUCE



Pork Chops in Veracruz Sauce image

Give your weeknight chops a flavor boost with some Veracruz zing! Boneless loin chops simmer in a lively combo of onions, tomatoes, garlic, and fresh herbs, yielding beautiful color and delicious flavor. Sauteed zucchini and steamed rice are excellent dinner sides for this tasty dish.

Provided by Bibi

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 4

Number Of Ingredients 15

4 (1-inch thick) boneless pork loin chops
salt and ground black pepper to taste
2 tablespoons garlic-infused olive oil
2 tablespoons unsalted butter
1 medium onion, sliced lengthwise
2 cloves garlic, minced
2 cups chopped tomatoes, with juices
½ cup sliced poblano-stuffed green olives
1 tablespoon capers, drained
1 jalapeno pepper, seeded and sliced lengthwise
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh Mexican oregano
2 tablespoons chopped cilantro
½ lime

Steps:

  • Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
  • Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
  • Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
  • Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
  • Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 10 g, Cholesterol 93.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 7.7 g, Sodium 635.3 mg, Sugar 3.8 g

PRESSURE COOKER PORK PUTTANESCA RAGù



Pressure Cooker Pork Puttanesca Ragù image

Inspired by puttanesca sauce, this braised pork ragù combines rich pork shoulder with the bright flavors of capers, olives and tomato. Those wary of anchovies can relax; the finished dish doesn't taste overtly fishy. The anchovies dissolve into the sauce, providing a subtly savory note. Tomato-based sauces can trigger the burn warning in some pressure cookers. To avoid that, this recipe calls for more liquid than you would typically need, and finishes with a quick simmer to reduce the sauce to a thicker consistency. Find a slow-cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, meat, pastas, main course

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 16

3 to 3 1/2 pounds boneless, skinless pork shoulder
Kosher salt and black pepper
2 tablespoons olive oil
8 large garlic cloves, roughly chopped
4 anchovy fillets, finely chopped, or 1 tablespoon anchovy paste
2 (6-ounce) cans tomato paste
1/3 cup pitted kalamata olives
1/4 cup drained capers
1 tablespoon red wine vinegar
2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon dried oregano
1 cup dry red wine
1 (15-ounce) can whole or crushed tomatoes, with their juices
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 cup lightly packed chopped flat-leaf parsley
Grated Parmesan, for serving

Steps:

  • Using a sharp knife, trim and discard the large pieces of fat from the pork shoulder, then cut the meat into 4 or 5 large chunks. Place the pork in a bowl and season it generously with salt and pepper.
  • Using the sauté setting, heat the olive oil in a 6- to 8-quart pressure cooker. Add the garlic and anchovies and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 2 minutes. (If it looks like it's getting too dark, or you get a warning on the display, turn off the heat while cooking the tomato paste. Turn the heat back on when you add the wine.)
  • Stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point; anchovies, olives and capers can be quite salty.) Stir in the wine, 2 cups water and the tomatoes with their juices, crushing the tomatoes with your hands if using whole. Turn off the sauté setting and stir in the pork. Close the lid and cook on high pressure for 80 minutes.
  • Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. Carefully transfer the pork to a medium bowl, and coarsely shred. Using the sauté setting, let the ragù simmer, stirring occasionally, until thickened. Skim the excess fat, if desired. Add the shredded meat back to the pot, then add the lemon juice and parsley and gently stir to combine. Taste and add more red-pepper flakes or salt if necessary. Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle. Top with Parmesan, to taste.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 794 milligrams, Sugar 8 grams

PORK CHOPS WITH PUTTANESCA SAUCE



Pork Chops With Puttanesca Sauce image

You can make this recipe with either boneless or bone-in pork chops. The sauce is bursting with flavour yet not too spicy.

Provided by Irmgard

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 pork loin chops
2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, minced
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
19 ounces tomatoes
1/4 cup tomato paste
1/2 cup kalamata olive, pitted and chopped
1 tablespoon capers, drained
1/4 cup fresh basil, minced

Steps:

  • Slash the edges of the pork chops to prevent curling.
  • In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown the pork.
  • Transfer to a plate.
  • Drain the fat from the pan and add the remaining oil.
  • Cook the onion, garlic, pepper, red pepper flakes and salt over medium heat, stirring occasionally, until softened, about 4 minutes.
  • Add the tomatoes and tomato paste and mash with a potato masher.
  • Add the olives and capers and bring to a boil, stirring and scraping up the brown bits.
  • Reduce the heat and simmer until thickened, about 10 minutes.
  • Return the chops and any juices to the pan and add the basil.
  • Cover and simmer until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes.

Nutrition Facts : Calories 389.7, Fat 28.9, SaturatedFat 8.7, Cholesterol 68.8, Sodium 549.1, Carbohydrate 13.3, Fiber 3.6, Sugar 6.8, Protein 20.5

PORK CHOPS WITH PARMESAN SAUCE



Pork Chops with Parmesan Sauce image

Moist and tender chops make a speedy and comforting weeknight meal. They're dressed with a smooth, creamy sauce seasoned with Parmesan, onion and a hint of nutmeg, parsley and thyme. Here's a new family favorite! Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free milk
1/3 cup grated Parmesan cheese
2 tablespoons grated onion
3 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg

Steps:

  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.

Nutrition Facts : Calories 244 calories, Fat 11g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

SKILLET PORK CHOPS IN PINK SAUCE



Skillet Pork Chops in Pink Sauce image

This is a nice weeknight skillet meal using boneless pork chops. This recipe is different from others using cream of mushroom soup because the addition of ketchup to the sauce gives it nice flavor and a pink hue, hence the title. This dish goes well paired with egg noodles.

Provided by Jason

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 40m

Yield 6

Number Of Ingredients 13

6 (5 ounce) boneless pork chops
1 pinch seasoned salt, or to taste
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
½ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 medium red bell pepper, sliced
1 medium sweet onion, halved and sliced
½ cup sliced fresh mushrooms
1 clove garlic, minced

Steps:

  • Season pork chops with seasoned salt, salt, and black pepper.
  • Heat oil in a large skillet over medium-high heat. Brown pork chops on both sides in the hot oil, 5 to 7 minutes total.
  • While pork chops are cooking, combine mushroom soup, milk, ketchup, Worcestershire sauce, and parsley in a bowl.
  • Once chops are browned, add bell pepper, onion, mushrooms, and garlic to the skillet. Cook until vegetables are soft, about 5 minutes. Add mushroom soup mixture and bring to a boil. Reduce heat and let simmer until pork chops are no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 266.6 calories, Carbohydrate 14.3 g, Cholesterol 48.4 mg, Fat 13.8 g, Fiber 0.9 g, Protein 21.2 g, SaturatedFat 3.9 g, Sodium 661.7 mg, Sugar 9.2 g

PORK CHOPS WITH NECTARINE SAUCE



Pork Chops with Nectarine Sauce image

As a dietitian, I'm always looking for ways to make meals healthy and delicious. These juicy chops are fast, too. -Suellen Pineda, Victor, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 tablespoon canola oil
1 small onion, finely chopped
1 garlic clove, minced
3 medium nectarines or peeled peaches, cut into 1/2-inch slices
1/2 cup reduced-sodium chicken broth
1 tablespoon honey, optional

Steps:

  • Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

Nutrition Facts : Calories 330 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 414mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

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From canadianliving.com


PUTTANESCA PORK CHOPS RECIPE | EATINGWELL
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.
From bangkokhealthclub.website.mine.nu


PORK CHOPS WITH CREAMY MUSTARD SAUCE - NICKY'S KITCHEN SANCTUARY
2021-11-01 Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan. Stir in the mustard, then stir in the cream and Worcestershire sauce. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
From kitchensanctuary.com


NO-COOK PUTTANESCA SAUCE OVER PASTA - A FAMILY FEAST®
2014-10-03 Add the remaining oil and half the parsley and continue to work into a paste. Set this aside. If using fresh tomatoes, place a strainer over a medium bowl. Core tomatoes and cut in half on the horizon and squeeze the seeds into the strainer. Then push the seeds and pulp around the strainer to extract all juice. Discard seeds.
From afamilyfeast.com


6 GREAT SAUCES FOR PORK CHOPS
2021-01-27 Honey Lemon Sauce for Pork Chops. This recipe uses a sauce made from honey, lemon juice, coconut oil and more. Black garlic powder can be added to the sauce to create a unique savory flavor. Click here for “Honey Lemon Sauce for Pork Chops” Garlic Parmesan Sauce for Pork Chops. Great for a family dinner or having friends over. This recipe includes …
From sauce-for.com


PAN SEARED PORK CHOPS - SAVOR THE FLAVOUR
2022-05-20 7. Remove the skillet from the heat and swirl in a pat of butter. Add some freshly squeezed lemon juice and stir it in. Remove the thyme and garlic cloves. Ladle the sauce over the pork chops. 8. To serve the pan seared pork, slice the meat thinly against the grain. Drizzle on the pan sauce and the garlic. Serve with broccoli florets and baby ...
From savortheflavour.com


PORK PUTTANESCA WITH CREAMY POLENTA | CHâTEAU DES CHARMES
2019-05-08 Drain fat from skillet. 2. In same skillet, heat remaining oil over medium high heat; cook onion, stirring, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, olives, capers and anchovy; bring to …
From chateaudescharmes.com


BONELESS PORK CHOPS IN CREAMY WHITE WINE SAUCE
2018-12-01 Creamy Garlic & Herb Sauce: Return skillet to heat, add 2 tablespoons butter and minced garlic and cook for 1-2 minutes on medium heat. Add flour to the butter mixture and blend it in with the butter. Next start pouring in wine while still on medium heat – about 1 minute. Add chicken stock and heavy cream.
From whatsinthepan.com


PORK CHOPS PUTTANESCA RECIPE
Aug 8, 2016 - 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
From pinterest.com


PORK CHOPS WITH THYME PAN SAUCE RECIPE | MYRECIPES
Directions. Step 1. Heat a large stainless steel skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan. Cook 4 minutes; turn and cook an additional 3 minutes or until done. Remove from pan.
From myrecipes.com


PASTA PUTTANESCA (WITH BRAISED PORK) - THE TWO BANANAS
2022-03-05 Instructions. Preheat the oven to 350. Liberally salt and pepper pork. Heat dutch oven over medium heat with olive oil. Sear chunks of pork shoulder in batches until evenly browned, 4-5 minutes per side. Set pork aside. Add garlic and onion to dutch oven and saute until just starting to brown, 3-5 minutes.
From thetwobananas.com


PORK CHOPS WITH PUTTANESCA SAUCE | CANADIAN LIVING
2010-12-06 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.
From canadianliving.com


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