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Pork Chops Puttanesca

  • Servings: 4
Pork Chops Puttanesca

Photography: Jonathan Lovekin


  • 1 tablespoon olive oil
  • 4 bone-in pork chops (1-inch thick)
  • Salt and pepper
  • 1 clove garlic, minced
  • 1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped
  • 1/3 cup pitted Kalamata olives, halved
  • 1 tablespoon capers, rinsed and drained
  • 3 anchovy fillets, chopped


  1. Preheat oven to 450 degrees. In a large cast-iron skillet, heat oil over high. Season pork chops with salt and pepper and cook until deep brown on one side, 5 minutes. Flip and cook, 1 minute more. Transfer to a plate and reduce heat to medium-high.

  2. Add garlic to pan and cook until fragrant, 30 seconds. Add tomatoes, olives, capers, anchovies, and pork chops. Transfer pan to the oven and cook until sauce is reduced and pork chops are cooked through, 5 minutes.

Reviews (2)

  • lookp002 28 Jun, 2013

    Sarah- Layers of flavors- yes! These are excellent. I used boneless chops, and forgot to drain the tomatoes. Still turned out great, but I would remember to drain the tomatoes next time to intensify the flavors

  • Nataliaelies 18 May, 2013

    love anchovies Sarah, I sometimes put them on toast and I am in heaven!!!!

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