This flavorful pork chop dinner recipe is proof that bold Neapolitan puttanesca sauce can liven up more than just spaghetti. Unlike brined olives like Kalamatas, oil-cured olives have a meatier bite because they're coated in salt then macerated in oil. Serve with sauteed broccoli rabe and whole-wheat orzo.

Puttanesca Pork Chops

Serves 4

Active Time: 30 minutes

Total Time: 30 minutes

4 boneless pork loin chops, about 3/4 inch thick (1 to 1 1/4 pounds)

1/2 teaspoon ground pepper, divided

1/8 teaspoon salt

2 tablespoons extra-virgin olive oil, divided

4 cloves garlic, chopped

2 anchovy fillets, minced, or 1 teaspoon anchovy paste

2 cups cherry tomatoes, halved

1/4 cup pitted oil-cured olives

1 tablespoon capers, rinsed

1/4 cup dry white wine

Sprinkle pork with 1/4 teaspoon pepper and the salt. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and add the pork. Cook, turning once, until browned and an instant-read thermometer registers 140 F, about 8 minutes. Transfer to a plate and tent with foil to keep warm.

Add the remaining 1 tablespoon oil along with the garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers and the remaining 1/4 teaspoon pepper; cook, stirring, for 1 minute. Add wine and crush the tomatoes with a potato masher or spoon. Simmer until the sauce is thickened, 2 to 4 minutes. Return the pork and any juices to the pan, turning to coat with the sauce.

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)