Pork Chops Putenesca

Pork Chops Putenesca
Serves 2 // 724 calories, 37g fat, 80g protein, 11g net carbs

3 cloves garlic, lightly smashed and peeled
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
3 tablespoons olive oil
1 tablespoon balsamic vinegar

24 ounces canned whole plum tomatoes
3 anchovy fillets
Freshly ground black pepper to taste
½ cup pitted kalamata olives, preferably oil-cured
2 tablespoons capers
Freshly ground black pepper to taste

2 12-ounce rib pork chops, about 1-1/4 inches thick

Mash 1 clove garlic with dried oregano, 1/4 teaspoon red pepper flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat oven to 225 degrees.

Heat remaining oil in a small skillet, add remaining garlic and stir. Add tomatoes, anchovies, remaining chile flakes, olives, capers. Cook on low until mixture is thick, about 10 minutes. Set aside.

Sear the pork chops in a grill pan or skillet over high heat for about 2 minutes per side.Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, and serve.

Serve with rinsed Healthy Noodles (from Costco) that have been sautéed in olive oil, garlic, a splash of soy sauce, and red pepper flakes.