Pork Chops Puttanesca

• 3 cloves garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red chile flakes
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 4 12 oz. rib pork chops about 1 1/4 inch thick
• 1 small red onion, finely chopped
• 8 ounces ripe tomatoes, finely chopped
• 4 anchovy fillets in oil, drained and mashed
• 2 tablespoons pitted oil-cured black olives, chopped
• 1/2 tablespoon capers in vinegar, drained
• 1 1/2 tablespoon golden raisins
• 1/2 cup dry red wine
• 1 teaspoon fresh oregano leaves, minced

1. Mash 1 clove garlic with dried oregano, 1/4 teaspoon chile 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 grill. Heat oven to 225.
2. Heat remaining oil in a small skillet, add onion and saute until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, abut 15 minutes. Set aside.
3. Grill pork close to source of heat, turning once, until nicely browned but not cooked through, 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, scatter with oregano and serve.

garlic, oregano, red chile, salt, olive oil, red wine vinegar, pork chops, red onion, tomatoes, anchovy, black olives, capers, golden raisins, red wine, oregano

Taken from www.epicurious.com/recipes/member/views/pork-chops-puttanesca-52427541 (may not work)