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
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 WITH PUTTANESCA SAUCE
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
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 SALTIMBOCCA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
MOM'S BEST PORK CHOPS
Tender and crunchy breaded pork chops are everyone's favorite!
Provided by AREJAY59
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
- Bake for 45 minutes in the preheated oven, turning once. Serve immediately.
Nutrition Facts : Calories 520.6 calories, Carbohydrate 48.7 g, Cholesterol 121.4 mg, Fat 21.3 g, Fiber 2.1 g, Protein 31.5 g, SaturatedFat 4.4 g, Sodium 816 mg, Sugar 0.5 g
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.
PRESSURE COOKER PORK PUTTANESCA RAGù
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
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
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PUTTANESCA PORK CHOPS RECIPE | EATINGWELL
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5/5 (5)Total Time 30 minsCategory Healthy Tomato Sauce RecipesCalories 262 per serving
- Sprinkle pork with 1/4 teaspoon pepper and salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the pork. Cook, turning once, until browned and an instant-read thermometer registers 140 degrees F, about 8 minutes. Transfer to a plate and tent with foil to keep warm.
- Add the remaining 1 tablespoon oil, garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers and the remaining 1/4 teaspoon pepper; cook, stirring, for 1 minute. Add wine and crush the tomatoes with a potato masher or spoon. Simmer until the sauce is thickened, 2 to 4 minutes. Return the pork and any juices to the pan, turning to coat with the sauce.
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