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Grilled Pork Chops with Puttanesca

Grilled Pork Chops with Pasta Puttanesca

Grilled Pork Chops with Pasta Puttanesca

I love Italian food.  It is one of my favorite cultural food groups.  While many of us conjure images of the pasta dishes to be had at our favorite Italian joint, pasta really does't do justice to the breadth of Italian food that is incredibly flavorful and much healthier than pasta.

Puttanesca is said to have first been prepared in Naples by whores.  Yep, that's what I said.  In fact, Puttanesca translates as "in the style of the whore".  There are a few stories as to why this dish is called as it is, but the most common is that the ladies of the night needed a dish that could be prepared quickly, between clients.  The dish was thrown together with the last of the pantry ingredients; strong flavors that produced a hearty dish.

While I may not appreciate the career paths of these ladies, I can fully appreciate their need to get a meal on the table quickly.  This dish packs incredible flavor and can be on your table in under 20 minutes.  Because of its' hearty ingredients, I enjoy it for breakfast as much as dinner and the whole family will eat it, yet another win.

Grilled Pork Chops with Puttanesca

Ingredients

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  • 4-6 Bone-In Pork Chop
  • 1 Cup Cherry Tomatoes
  • 2 Garlic Cloves
  • 1 Head Italian Parsley
  • 2 Cups Chicken Broth (or Water)
  • 1 14-oz Can Tomato Sauce
  •  ½ Cup Pitted Kalamata Olives
  • 1 Can Quartered Artichokes
  • 3 TBS Capers
  • ½ tsp Red Pepper Flakes (optional)
  • Salt & Pepper to Taste

 

Day of Instructions

  • Rough chop 1 head of parsley, 2 garlic cloves and ½ a cup of Kalamata olives, place together in a bowl.
  • To the bowl of chopped veggie, add 3 TBS capers plus ½ tsp red pepper flakes (optional).
  • Open and drain quartered artichokes, open tomato sauce and measure out 2 cups chicken broth (or water).
  • In a large sauté pan, heat 2 TBS of oil of choice over medium high heat, pour in the bowl of chopped veggie and seasoning plus the quartered artichokes and whole cherry tomatoes. Sauté for 3 minutes.
  • Add tomato sauce and broth plus salt and pepper to taste. Bring to a boil, then reduce to a low simmer until pork chops are done.
  • Season pork chops with salt and pepper to taste.
  • On the BBQ, or in a grill pan, grill chops to your preferred doneness over medium heat. (about 5 minutes on one side and 3 on the other will be cooked through).
  • Place pork chops on the plates and cover with the puttanesca sauce. Serve.

OPTIONAL: Serve with roasted broccoli or squash.