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.
- Total Time:
- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart Living, May 2016
- 1 yellow bell pepper, ribs and seeds removed, sliced into 1/4-inch strips
- 1 pound cocktail tomatoes, such as Campari (about 8), halved
- 3 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 cup Kalamata olives, pitted if desired
- 3 tablespoons capers, preferably salt-packed, rinsed and drained
- Fresh basil leaves and crusty bread, for serving
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.