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Pork Chops Puttanesca
By Pig on a Spit - Apr 22, 2008 |
 
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A fairly basic and easy cooked Italian meal using pork chops to make a dish known as Pork Chops Puttanesca.
In Italian, a puttanesca is a 'lady of the night', the name originated in Naples after the local prostitutes. The reason why the dish gained such a name is debated.
Ingredients:
3 tablespoons olive oil
3 cloves garlic, peeled
3/4 cup all-purpose flour
Salt and freshly ground pepper
4 boneless pork chops, not more than 1 inch thick (around 1 pound)
3 tablespoons capers
3 tablespoons chopped black olives
1/4 teaspoon crushed red pepper
1 15-ounce can crushed tomatoes
Cooking Method:
Heat oil in a wide, heavy skillet over medium-high heat.
Add garlic and cook, stirring occasionally, until golden brown. Remove garlic and discard.
Combine flour, salt and pepper on a dinner plate. Dip pork chops in flour to coat.
Add to skillet and brown on one side, 2 minutes or so. Turn the pork chops over and brown on the second side.
Add the capers, olives and red pepper.
Add tomatoes and bring to a boil, then reduce heat and simmer 5 minutes.
Serve with broccoli or asparagus and corkscrew or other stubby noodles.
Makes 4 servings.
This page is from our Italian Pork Recipes category.
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