Martha Stewart Broiled Pork Chops with Yellow-Pepper Puttanesca

Martha Stewart broiled pork chops with yellow-pepper puttanesca are bone-in chops, sweet bell pepper and juicy cocktail tomatoes turned into a savory sheet pan dinner in 20 minutes. It's an easy summer weeknight dinner for busy evenings, patio suppers or casual dinner parties, and it's all done on one pan.

Pull the chops out of the oven at 138 degrees, measured in the thickest part and away from the bone. Go past that and the lean meat dries out before the olives and capers have a chance to do their job.

Martha leaves out the anchovies and swaps canned tomatoes for fresh ones, so the sauce tastes bright and briny instead of heavy. The chops also cook right on top of the vegetables, which means their juices mingle with the tomatoes and pepper as everything broils.

Martha Stewart Broiled Pork Chops with Yellow-Pepper Puttanesca

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

430

kcal

Pork chops broil until browned on top of softened yellow pepper and burst tomatoes, with olives and capers adding a salty bite. The vegetables collapse into a loose, glossy pan sauce that begs for crusty bread.

Ingredients

• 1 yellow bell pepper, ribs and seeds removed, sliced into ¼-inch strips
  

• 1 pound cocktail tomatoes, such as Campari (about 8), halved
  

• 3 tablespoons extra-virgin olive oil
  

• 1/4 teaspoon red-pepper flakes, plus more for serving
  

• Coarse salt and freshly ground pepper
  

• 4 bone-in pork chops (each 1 inch thick), room temperature
  

• 1 cup Kalamata olives, pitted if desired
  

• 3 tablespoons capers, preferably salt-packed, rinsed and drained
  

• Fresh basil leaves and crusty bread, for serving
  

Directions

• Preheat the broiler: Set the oven rack 4 inches from the heating element and turn the broiler on. A close rack gives the chops a good browned crust before the inside overcooks.
• Season the vegetables: Toss 1 sliced yellow bell pepper and 1 pound halved cocktail tomatoes with 2 tablespoons olive oil and 1/4 teaspoon red-pepper flakes on a rimmed baking sheet. Squeeze the tomatoes gently to release their juices, then season with salt and pepper and spread everything in a single layer.
• Rub the chops: Rub 4 bone-in pork chops with the remaining 1 tablespoon olive oil and season with salt and pepper. Place them right on top of the vegetables so their juices drip down as they cook.
• Broil the first side: Slide the pan under the broiler and cook for 4 minutes. Then flip the chops over so the second side can brown.
• Add olives and capers: Scatter 1 cup Kalamata olives and 3 tablespoons rinsed capers evenly over the vegetables. They warm through in the pan juices while the chops finish.
• Broil until done: Broil for 4 to 6 minutes more, until the chops are browned in places and a thermometer in the thickest part, away from the bone, reads 138 degrees. Then scatter fresh basil leaves generously over the top.
• Serve: Serve the pork with the vegetables and pan juices, and put crusty bread on the table. It's great for mopping up the sauce, with extra red-pepper flakes on the side.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use boneless pork chops instead?

Yes, but they cook faster, so start checking the temperature after about 3 minutes per side. Boneless chops dry out more easily, so pull them at 138 degrees and don't let them go past it.

Can I make the vegetables ahead of time?

You can slice the pepper and halve the tomatoes a few hours ahead and keep them in the fridge. Wait to toss them with oil and salt until the broiler is hot, since salt draws out liquid and makes them watery.

How do I store leftover pork chops?

Keep the chops and vegetables together in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven for about 10 minutes, because the microwave can turn the pork rubbery.

What can I use if I don't have a broiler?

Roast everything at 450°F on the same rimmed baking sheet instead. The chops won't brown quite as deeply, so check the temperature early and finish them with a minute or two of high heat if your oven allows.

What's the most common mistake with broiled pork chops?

Overcooking is the big one, because lean chops go from juicy to dry in a minute or two under the broiler. Using an instant-read thermometer and starting with room-temperature chops helps them cook evenly.