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Gallery Broiled Pork Chops With Yellow-Pepper Puttanesca Credit: Bryan Gardner Recipe Summary prep: 15 mins total: 20 mins Servings: 4
Ingredients Ingredient Checklist 1 yellow bell pepper, ribs and seeds removed, sliced into 1/4-inch strips 1 pound cocktail tomatoes, such as Campari (about 8), halved 3 tablespoons extra-virgin olive oil 1/4 teaspoon red-pepper flakes, plus more for serving Coarse salt and freshly ground pepper 4 bone-in pork chops (each 1 inch thick), room temperature 1 cup Kalamata olives, pitted if desired 3 tablespoons capers, preferably salt-packed, rinsed and drained Fresh basil leaves and crusty bread, for serving
Gallery Broiled Pork Chops With Yellow-Pepper Puttanesca Credit: Bryan Gardner
Recipe Summary prep: 15 mins total: 20 mins Servings: 4
Gallery
Broiled Pork Chops With Yellow-Pepper Puttanesca Credit: Bryan Gardner
Broiled Pork Chops With Yellow-Pepper Puttanesca
Credit: Bryan Gardner
Broiled Pork Chops With Yellow-Pepper Puttanesca
Recipe Summary prep: 15 mins total: 20 mins Servings: 4
Recipe Summary
prep: 15 mins total: 20 mins
Servings: 4
prep: 15 mins
total: 20 mins
prep:
15 mins
total:
20 mins
Servings: 4
4
Ingredients
Ingredients
- 1 yellow bell pepper, ribs and seeds removed, sliced into 1/4-inch strips 1 pound cocktail tomatoes, such as Campari (about 8), halved 3 tablespoons extra-virgin olive oil 1/4 teaspoon red-pepper flakes, plus more for serving Coarse salt and freshly ground pepper 4 bone-in pork chops (each 1 inch thick), room temperature 1 cup Kalamata olives, pitted if desired 3 tablespoons capers, preferably salt-packed, rinsed and drained Fresh basil leaves and crusty bread, for serving
Directions
Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.
Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138 degrees, 4 to 6 minutes more. Scatter generously with basil. Serve pork, vegetables, and pan juices with bread.
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All Reviews for Broiled Pork Chops With Yellow-Pepper Puttanesca
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
