Best Broiled Pork Chops With Yellow Pepper Puttanesca Recipes

BRAISED PORK CHOPS

Braised Pork Chops image

This recipe for Braised Pork Chops is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Try serving this with hush puppies and sour slaw.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

2 tablespoons canola oil
Six 6-ounce boneless center-cut pork chops, trimmed of any fat
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
2 tablespoons light-brown sugar
1 tablespoon Worcestershire or soy sauce
1 teaspoon garlic salt
Sprigs fresh parsley, for garnish

Steps:

Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

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

Ingredients

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

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

Ingredients

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.