pork chops with yellow pepper puttanesca

pork chops with yellow pepper puttanesca

Sometimes the most delicious meals are those that require the least amount of work. The oven is great for this very purpose. Bell peppers, tomatoes, olives, capers, and pork roast on one sheet, so the vegetables soften and brown to form a delicious sauce alongside the meat. Fresh basil is always best eaten raw, we added it at the very end to preserve its beautiful color. Cook, relax, and enjoy!

What you’ll need:
1 yellow bell pepper
8 oz Campari tomatoes
¼ tsp crushed red pepper
2 bone-in pork chops
½ cup pitted kalamata olives
2 Tbsp capers
½ oz fresh basil
2 ciabatta rolls
olive oil
coarse salt
freshly ground pepper

Equipment:
rimmed baking sheet

Recipe steps:
1. Prep vegetables
Preheat broiler with rack in the highest position. Slice bell pepper into ¼-inch thick rings, discarding seeds and core. Halve tomatoes.

2. Prepare to broil
Toss bell pepper and tomatoes with crushed red pepper and 2 tablespoons oil on a rimmed baking sheet, crushing tomatoes slightly to release some of their juices. Arrange in a single layer and season with salt and pepper. Rub pork chops with 2 teaspoons oil, season with salt and pepper, and place on top of vegetables.

3. Broil chops & vegetables
Broil chops and vegetables, about 4 minutes. Flip chops and scatter olives and capers evenly over vegetables. Return sheet to oven and continue to broil until chops are browned in spots and a thermometer inserted into the thickest part of chops registers 138°F, 4–6 minutes more.

4. Warm bread
Meanwhile, place bread in the oven directly on the rack below the baking sheet. Bake until bread is heated through, about 4 minutes.

5. Prep basil
Pick basil leaves from stems.

6. Serve
Scatter basil leaves over pork and vegetables and serve with warm ciabatta. Enjoy!

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