Pork Chops Puttanesca – Everyday Food with Sarah Carey

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I know you think you don’t like anchovies. But you might actually love them without knowing it! Minced and sauteed in the base for a sauce, they simply add deep, savory flavor (not a hint of fishiness). Case in point: this delicious Italian puttanesca sauce.

Sarah’s Tip of the Day:
Today’s recipe calls for pork chops, and it’s super easy. You’ll brown your chops in a large skillet, then remove them before making your sauce from chopped garlic, capers, canned plum tomatoes, kalamata olives, and — yes! — anchovies. The flavors will begin to develop as soon as your ingredients hit the pan, so make sure to have everything prepped before getting started. After the sauce cooks for a few minutes, add your pork chops back to the skillet and finish the whole dish in the oven. Get ready for some serious waftability!

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Nutritional Info: per serv (makes 4): 320 cal; 20 g fat; 24 g protein; 9 g carb; 2 g fiber

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Pork Chops Puttanesca – Everyday Food with Sarah Carey

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Kamonpat K. says:

what knife dose she use??

Thaneii says:

I have everything except capers, and I'm admittedly too lazy to run to the store just for those. Regardless, I'm making this today. And I love anchovies, so please, more ideas with anchovies, Sarah. Thanks for the fantastic recipe. You're wonderful.

Eileen LeValley says:

Wow, this is great. I'm making this. Thanks for posting……….

Eliah Golan says:

Hi sarah, when you say 3 Anchovies, do you mean 3 whole Anchovies or 3 fillets of anchovies?

Dominic Ngo says:

Had to Google "umami"

Fran P says:

I made this tonight. It was really good, but not very tender, kind of tough. I lightly browned them (not quite as much as you did) then baked them for 10 minutes at 450F. Should I not brown them so much, or brown them more? Bake them longer or not as long?

Donna Borooah says:

This would be great with chicken thighs too. Mmmmmmmm.

shkarkokenge says:

Your channel is very very but very awesome. Im sure you'll get tons views in the future :) Keep up the awesome work :)

Yasmina Saavedra says:

Yeah I now like anchovies lol..

Nicolas says:

Holy damn, woman, you cook some delicious lookin' shit.

Adrian Gutierrez says:

Sarah should I leave the chops out to room temp. to achieve even cooking?

Jenn Dugg says:

Oh yum!!! No convincing THIS girl! I love anchovies!! Can't wait to make this! Thank you:)

Denis castaing says:

Ok Sarah, I HATE anchovies, but (no I do not like Caesar salad, egg, yuk) OK , dude, trust you , am making this sauce tonight.

ebonypetIce1 says:


MrMadness Sotomayor says:

hey there.. i would love to have you on my radio show

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