Broiled Pork Chops with Yellow Pepper Puttanesca Sauce

Broiled Pork Chops with Yellow Pepper Puttanesca Sauce

Back in the “hai” here I am sharing a new recipe with you guys. I’ve been a bit silent the past weeks but this is because I was home in Italy enjoying some good time with my family and friends and did not do much cooking there. Then I spent a whole week working in Milan and there my schedule was quite hectic

But now I am back in Shanghai and I will be here also over Chinese New Year holiday so be ready for lots of cooking! And if you are living in Shanghai and also not traveling, stay tuned cause I will host a cooking class on Jan 28th!

Now, talking about recipes, food and tasty grub, this recipe gives the standard puttanesca sauce a new twist, getting it lighter, more colorful and super quick to make! Fresh tomatoes are used instead of the canned one, no anchovies but just capers, lots of olive oil and a bit of chili from chili flakes. All topped off with fresh basil leaves.

I loved every bite of it.

Here is the recipe!

Ingredients (serves 2):

  • 2 yellow bell peppers, ribs and seeds removed, sliced into 1/4-inch strips
  • 16 vine tomatoes, halved
  • 4 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
  • 1/2 cup Kalamata olives, pitted if desired
  • 3 tablespoons capers, preferably salt-packed, rinsed and drained
  • Fresh basil leaves and crusty bread, for serving

Pre-heat oven to 250 C.

Slice up the bell peppers and remove ribs and seeds.

Wash the tomatoes

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 on top of vegetables

Cook for 8 min. 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, 6 to 10 minutes more.

Scatter generously with basil. Serve pork, vegetables, and pan juices

Super easy and super tasty!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.