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.
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Amr mostafa
[email protected]This is the best pork chop recipe I've ever tried. The pork chops are always juicy and flavorful, and the sauce is to die for. I highly recommend this recipe!
Olalekan Mosaku
[email protected]I'm always looking for new pork chop recipes, and this one is definitely a keeper. It's easy to make, delicious, and always a hit with my family.
Atikul Asif
[email protected]This dish is also great for meal prep. I make a big batch on the weekend, and then I have leftovers for lunch or dinner during the week.
RIP Gaming
[email protected]I like to serve this dish with roasted potatoes and green beans. It's a complete and satisfying meal.
Dilshan Dananjaya
[email protected]This recipe is a great way to use up leftover pork chops. I usually make a double batch of the sauce so I can have some leftovers for another meal.
Chance Stella
[email protected]I've made this dish with both bone-in and boneless pork chops, and both versions are delicious. I prefer the bone-in pork chops because they have more flavor.
Maya Bailey
[email protected]I love the bright and tangy flavor of the yellow pepper puttanesca sauce. It's the perfect complement to the pork chops.
Ihsan Bjr
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
hayhay Vasques
[email protected]I'm not a big fan of pork chops, but this recipe changed my mind. The pork chops were so juicy and flavorful, and the sauce was incredible.
ORATILE MASHILE
[email protected]This is one of my favorite recipes. It's so simple to make, but it always turns out amazing. I love the combination of the pork chops and the yellow pepper puttanesca sauce.
Durga Thapa
[email protected]I've made this dish several times, and it's always a crowd-pleaser. The pork chops are always juicy and tender, and the sauce is addictive.
Chozzen Hazzi
[email protected]I made this dish for a dinner party, and everyone raved about it. The pork chops were cooked perfectly, and the sauce was divine.
rawan kalaji
[email protected]The sauce is the star of this dish. It's so flavorful and versatile. I've used it on chicken and fish, and it's always a hit.
Hani Y tube
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Jotoya Derisme
[email protected]This dish was a hit with my family! The pork chops were juicy and flavorful, and the yellow pepper puttanesca sauce was tangy and delicious. I will definitely be making this again.