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Green Chile Puttanesca Pork Chops

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.

Americanmedium4 servings
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Green Chile Puttanesca Pork Chops

Ingredients

  • 1 cup plus 2 tsp. all-purpose flour
  • \1 1/2"-thick pork rib chops (look for the most marbled ones you can find), preferably bone-in (\1 1/2-2 lb.)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 large shallot, thinly slice d into rings
  • 8 garlic clove s, crushed
  • 1/2 cup pitted Castelvetrano or other green olives
  • 1/4 cup (or more) halved or slice d pickled jalapeños or guindilla peppers
  • 2 Tbsp. drained capers
  • 1/4 cup fresh lemon juice
  • 4 Tbsp. unsalted butter, cut into piece s

Instructions

  1. Place 1 cup all purpose flour in a shallow bowl.
  2. Season four ½" thick pork rib chops, preferably bone in (1½ 2 lb.), with kosher salt and freshly ground pepper; lightly dredge in flour, shaking off excess.
  3. Heat 2 Tbsp. extra virgin olive oil in a large skillet over medium high.
  4. Working in batches if needed, cook pork chops until deep golden brown underneath, about 5 minutes.
  5. Turn; cook until light golden on other side, about 2 minutes.
  6. Transfer to a plate.
  7. Reduce heat to medium; pour remaining 1 Tbsp. extra virgin olive oil into pan.
  8. Add 1 large shallot, thinly sliced into rings, and 8 garlic cloves, crushed, and cook, stirring often, until softened and light golden around the edges, 3 4 minutes.
  9. Add remaining 2 tsp. all purpose flour; cook, stirring constantly, until aromatics are coated, about 1 minute.
  10. Add ½ cup pitted Castelvetrano or other green olives, ¼ cup halved or sliced pickled jalapeños or guindilla peppers, 2 Tbsp. drained capers, and 1 cup water and cook, stirring constantly and scraping up any browned bits, until sauce is simmering and beginning to thicken, about 2 minutes.
  11. Add ¼ cup fresh lemon juice and 4 Tbsp. unsalted butter, cut into pieces, and swirl pan until butter is incorporated.
  12. Taste sauce; season with salt and add more jalapeños and/or some brine if needed.
  13. Return pork chops to pan, reduce heat to medium low, and bring sauce to a gentle simmer. Cook, basting with sauce, just until warmed and cooked through, 3 4 minutes. Transfer pork chops to a platter and top with sauce and cilantro.