Pork Chops With Puttanesca Sauce

1. 1

   Slash the edges of the pork chops to prevent curling.

2. 2

   In a large skillet, heat 1 tablespoon of the oil over medium-high heat and brown the pork.

3. 3

   Transfer to a plate.

4. 4

   Drain the fat from the pan and add the remaining oil.

5. 5

   Cook the onion, garlic, pepper, red pepper flakes and salt over medium heat, stirring occasionally, until softened, about 4 minutes.

6. 6

   Add the tomatoes and tomato paste and mash with a potato masher.

7. 7

   Add the olives and capers and bring to a boil, stirring and scraping up the brown bits.

8. 8

   Reduce the heat and simmer until thickened, about 10 minutes.

9. 9

   Return the chops and any juices to the pan and add the basil.

10. 10

    Cover and simmer until the juices run clear when the pork is pierced and just a hint of pink remains inside, about 10 minutes.

* Per serving · 4 servings · Values may vary.