Baked Pork Chops Puttanesca

Baked Pork Chops Puttanesca

Pork Chops Puttanesca is another one of those simple meals that practically cook themselves in a large baking dish.   The ingredients can be combined the night before and the pork chops allowed to marinate in the tomatoes, herbs, and spices.  This helps your Pork Chops Puttanesca to be more tender.    It’s a simple and delicious meal that’s perfect for a busy weeknight.

Pork Chops PuttanescaIf you want this to be a freezer meal, assemble all of the ingredients in a zip top bag and place in the freezer.  Remove the bag and allow it to thaw in the refrigerator overnight before placing it into a baking dish and roasting it for an hour.   It really is that simple.

All that’s needed  to complete the meal is either a bed of freshly cooked polenta or some pasta.    A sprinkling of shredded Parmesan is a welcome addition, too.Pork Chops Puttanesca

Give our recipe for Pork Chops Puttanesca a try and let us know what you think by leaving a comment below.

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5.0 from 5 reviews
Baked Pork Chops Puttanesca
Author: 
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.
Ingredients
  • 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)
Instructions
  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.

Baked Pork Chops Puttanesca

Nutrition information is for 1/6th of recipe.

Nutrition Facts
Amount Per Serving
Calories 355
% Daily Value
Total Fat 13.8
18%
Saturated Fat 1.6g
8%
Trans Fat 0g
Cholesterol 124mg
41%
Sodium 486mg
21%
Total Carbohydrates 7.1g
3%
Dietary Fiber 0.7g
3%
Sugars 3g
Protein 46.6g
Vitamin A 14%
Vitamin C 10%
Calcium 4%
Iron 21%

Disclaimer:  Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com.  We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.

29 thoughts on “Baked Pork Chops Puttanesca

    1. Freezing the pork chops in the sauce and thawing before baking seems to make the pork chops more tender. I love anything I can freeze and then dump into a pan or pot later, especially on a busy work day.

    1. My kids weren’t real fans of polenta at first. In fact, my youngest went to school and said that I fed him PLACENTA the night before, and he complained that it was NASTY. I was mortified. Fortunately, he has come to like it, and he is now able to correctly pronounce it. LOL.

    1. Yes, but technically, a proper Puttanesca sauce would also have anchovies, capers, and red pepper in it, too. I’m not sure the sauce I used on my pork chops would stand on it’s own on pasta.

    1. We really enjoyed it served atop some well seasoned polenta. Ours was cooked in broth and seasoned with garlic and parmesan.

  1. What a great new dinner idea! I love black olives and I hardly ever cook pork chops anymore!! Looks amazing!!

    1. We’re all about frugal meals here at Patty Cake’s Pantry. We’ve been eating more pork because it’s less expensive than beef and it’s a change of pace from chicken. This keeps the carnivorous man of the house happy.

  2. This was delicious. I ended up marinating overnight and I added some capers, red pepper flakes and a splash of red wine to the tomatoes (used a can of cherry tomatoes). Used kalamatas instead of ripe olives. Baked for an hour. Came out very tender and flavorful. Will make again. Love the concept. Thank you

    1. That sounds delicious. I will have to try it your way the next time I make these pork chops, the additions sound delicious. Thanks for the feedback, Julie. I really appreciate it.

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