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Tender Pork Puttanesca With Sour Cream Recipe

Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.

Pork puttanesca

Pork puttanesca


In a heavily modified variant of the traditional puttanesca, commonly used for pasta recipes, a delicious mixture of wine, onions, sour cream, anchovies, thyme, rosemary, cilantro, and tomato paste creates a rich and flavorful sauce that permeates and transforms pork into a strikingly imbued and tender dish. Adding olives and capers gives it a hint of complementary saltiness, making for a wonderfully tangy and complete meal. The deep strength of the sauce combines with the garden-fresh rosemary and thyme to create a perfectly delightful result.

This recipe is my own.


  • 2 lb pork chops
  • 1 onion
  • 2 oz anchovies
  • 3 tablespoons olive oil
  • 1 cup red wine
  • 6 oz tomato paste
  • 12 oz sour cream
  • 1 cup white wine
  • 5 sprigs rosemary
  • 30 black olives
  • 3 tablespoons capers
  • salt for seasoning
  • pepper for seasoning
  • 1 tablespoon thyme
  • cilantro, for garnish


  1. Heat the olive oil in a large skillet. Once hot, add in the anchovies and sauté until they break up. Then add in the chopped onion, frying it until it turns translucent and golden.
  2. Pour in the red wine to deglaze. Reduce for a few minutes over low heat, then add in the tomato paste, sour cream, and white wine. Add in the rosemary and thyme salt and pepper the pork chops, then push them into the sauce. Cook on medium heat for 5 minutes, moving around constantly to prevent the sauce from burning.
  3. Reduce heat to simmer, then cover and cook for 55 minutes, until the pork is consistently cooked through. Stir occasionally and make sure there is no burning. Just before serving, add in the olives and capers and stir them into the sauce.
  4. Serve with cilantro as a garnish.

© 2018 Ryan Thomas