Pork Chops With Puttanesca Sauce - cooking recipe

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

Preparation

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.