Baked Pork Chops Puttanesca
Recipe type: Dinner Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
Pork chops baked in a tomato sauce with olives are a the perfect recipe for a busy weeknight. Cook's Note: All of the ingredients can be placed in a zip top bag and frozen to thaw later for a simple freezer meal. Serve atop a bed of polenta or pasta. Total Cost of Recipe is $5.38 or $0.90 per serving.
  • 2 pounds Pork Chops with excess fat trimmed (6 chops) ($3.76)
  • 2 - 3 cloves garlic ($0.18)
  • ¼ teaspoon kosher salt ($0.02)
  • ½ teaspoon black pepper ($0.04)
  • 1 can (14.5 ounce) diced tomatoes with basil, garlic, and oregano ($0.59)
  • 1 can (3.8 ounce) sliced olives, drained ($0.79)
  1. Crush garlic and finely chop
  2. Sprinkle pork chops with salt and pepper and rub them with garlic.
  3. Arrange chops in a single layer in an oven proof baking pan that has been sprayed with non-stick cooking spray or lightly brushed with olive oil.
  4. Pour canned tomatoes over the pork chops, ensuring that they are evenly distributed.
  5. Sprinkle olives over the top of the meat and tomatoes.
  6. Cover then pan with foil or plastic wrap and place in refrigerator for at least 30 minutes, or up to 12 hours.
  7. Remove foil or plastic wrap from pan, then place in oven preheated to 375 degrees.
  8. Bake for 45 minutes to 1 hour or until the pork chops are thoroughly cooked.
Recipe by Patty Cake's Pantry at