This gorgeous puttanesca sauce recipe would work really well not only with pork chops, but chicken, shrimp, scallops or your favorite fish fillet. Heck, it would even do what it traditionally does best—drape itself effortlessly over al dente pasta. If you aren’t familiar with a classic Italian puttanesca sauce, it is a homemade tomato sauce flavored with garlic and anchovies, that is studded with briny olives and capers as well.  This specific recipe calls for cherry tomatoes that melt right into the olive oil, garlic and anchovy fillets, but if you have large heirloom or slicing tomatoes, those would work well, too.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/262749/puttanesca-pork-chops/)

Tagged: anchovies, boneless pork chops, capers, cherry tomatoes, Eating Well, Eating Well Magazine, fresh parsley, garlic, Italian, Italy, lean pork, olives, pork, pork chops puttanesca, puttanesca, puttanesca sauce, tomato sauce, white wine