MAKES: 4 servings · PREP TIME: 10 minutes · COOK TIME: 20 minutes

    Puttanesca sauce was a staple on the menu at both of the Italian restaurants I worked in over the years. In Italian, puttanesca literally translates to “whore.” That was always a fun thing to explain to the guests. While the true origin is debatable, the fact that it tastes amazing is not. A traditional puttanesca is a robust tomato sauce made with light, fresh ingredients. It is typically briny and somewhat salty in nature, and it should always contain anchovies, capers, olives, and red pepper flakes.


    •4 thick-cut boneless pork chops (about 1½ pounds)

    •½ teaspoon sea salt

    •¼ teaspoon ground black pepper

    •2 tablespoons avocado oil or olive oil, divided

    •4 cloves garlic, minced

    •2 anchovy fillets, minced

    •1 (14.5-ounce) can stewed tomatoes

    •¼ cup halved Kalamata olives

    •2 tablespoons capers

    •½ teaspoon dried oregano leaves

    •¼ teaspoon red pepper flakes


    1. Season the pork chops on both sides with the salt and pepper.

    2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the pork chops and cook until golden brown on both sides and cooked through, 4 to 5 minutes per side.

    3. Remove the pork chops from the pan, place on a plate, and cover to keep warm.

    4. Add the remaining tablespoon of oil, the garlic, and the anchovies to the skillet. Cook, stirring constantly, for 1 minute.

    5. Reduce the heat to medium-low, then add the tomatoes, olives, capers, oregano, and red pepper flakes to the anchovy mixture. Gently smash the tomatoes to break them up. Simmer until the sauce has thickened, about 4 minutes.

    6. Return the pork chops and any juices to the pan, then cover the chops in the sauce and cook for an additional 2 to 3 minutes to warm through.

    tip: This recipe can also be made with chicken or shrimp.


    CALORIES: 417

    FAT: 25g

    PROTEIN: 39.7g

    TOTAL CARBS: 7.6g

    FIBER: 1.5g

    NET CARBS: 6.2g