During my years slinging pasta in Italian kitchens, Puttanesca was a constant on the menu. Its name, which cheekily translates to ‘in the style of a prostitute,’ always sparked conversation, but its flavor is what truly left an impression. The story goes that it was a quick, fragrant sauce made from common pantry staples. What’s not up for debate is its incredible taste—a punchy, briny, and slightly spicy tomato sauce that comes together in minutes. This recipe swaps traditional pasta for succulent, thick-cut pork chops, creating a satisfying, low-carb meal that’s packed with unforgettable Italian flavor.
Ingredients
• 4 thick-cut boneless pork chops, about 1½ pounds / 680g
• ½ teaspoon / 3g sea salt
• ¼ teaspoon / 1.5g ground black pepper
• 2 tablespoons / 30ml avocado oil or olive oil, divided
• 4 cloves garlic, minced
• 2 anchovy fillets, minced
• 1 14.5-ounce / 411g can stewed tomatoes
• ¼ cup / 38g halved Kalamata olives
• 2 tablespoons / 18g capers
• ½ teaspoon / 1g dried oregano leaves
• ¼ teaspoon / 0.5g red pepper flakes
Instructions
1. Directions
2. Pat the pork chops dry and season generously on both sides with sea salt and black pepper.
3. Heat 1 tablespoon of oil in a large skillet over medium heat. Carefully place the pork chops in the hot skillet and cook for 4-5 minutes per side, until golden brown and cooked through.
4. Transfer the cooked pork chops to a plate and cover loosely with foil to keep warm.
5. Add the remaining 1 tablespoon of oil to the same skillet. Sauté the minced garlic and anchovies, stirring constantly, until fragrant, about 1 minute. The anchovies will dissolve into the oil.
6. Reduce the heat to medium-low. Pour in the stewed tomatoes, olives, capers, oregano, and red pepper flakes. Use a spoon to gently break up the larger pieces of tomato. Let the sauce simmer for about 4 minutes, allowing it to thicken slightly.
7. Return the pork chops and any accumulated juices from the plate back into the skillet. Spoon the puttanesca sauce over the chops and continue to cook for 2-3 minutes, just until everything is heated through. Serve immediately.
Nutritional Information
• MAKES: 4 servings · PREP TIME: 10 minutes · COOK TIME: 20 minutes
• Calories: 417
• Fat: 25g
• Protein: 39.7g
• Total Carbs: 7.6g
• Fiber: 1.5g
• Net Carbs: 6.2g
Pro Tips
• Pro-Tips
• Don’t have pork? This sauce is fantastic with boneless chicken breasts or thighs. For a quicker meal, try it with large shrimp, but be sure to reduce the cooking time.
• If you’re out of anchovy fillets, substitute 1 teaspoon of anchovy paste. It provides the same essential savory, umami flavor and melts right into the sauce.
• Add a handful of fresh, chopped parsley or basil at the very end of cooking. This adds a pop of bright color and fresh flavor to balance the briny sauce.
FAQ
Q: What is puttanesca sauce
A: Puttanesca is a classic Italian sauce known for its punchy, briny, and slightly spicy flavor. It’s a quick sauce traditionally made from pantry staples like tomatoes, olives, capers, anchovies, and garlic.
Q: Can I use a different protein instead of pork chops
A: Yes, this puttanesca sauce is very versatile. It works wonderfully with boneless chicken breasts or thighs. For a faster option, you can also use large shrimp, just be sure to reduce the cooking time accordingly.
Q: Do I have to use anchovies in this recipe
A: Anchovies are key to the authentic, savory umami flavor of puttanesca and dissolve completely into the sauce so it won’t taste fishy. If you don’t have fillets, you can substitute 1 teaspoon of anchovy paste.
Q: Is this Pork Chops Puttanesca recipe low-carb
A: Yes, with only 6.2g of net carbs per serving, this recipe is a great low-carb and keto-friendly alternative to traditional pasta-based puttanesca.
