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