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Title: Braised Pork Chops w/Tomatoes, Anchovies & Rosemary
Categories: Pork, Vegetables, Seafood, Herbs
Yield: 2 servings

2 (1 1/2" thick) bone-in pork
- loin chops; (1 1/2 lb
- total)
3/4 ts Kosher salt; more to season
- pork
1/2 ts Fresh ground black pepper;
- more to season pork
2 tb Extra virgin olive oil
1 Red onion; halved, thin
- sliced
3 lg Rosemary sprigs
2 cl Garlic; minced
2 lb Plum tomatoes; rough
- chopped
6 Anchovy fillets
Polenta, noodles or rice,
- for serving (opt)

Set oven @ 350ºF/175ºC.

Rinse pork chops and pat dry with a paper towel. Season
generously with salt and pepper. In a large, ovenproof
skillet over medium-high heat, place 1 tablespoon oil.
Sear chops until well browned, 3 to 4 minutes a side.
Transfer to a plate.

Add remaining tablespoon oil to skillet and sauté onion
and rosemary until onions are golden, about 5 minutes.
Add garlic and cook for another minute.

Add tomatoes, anchovies and remaining salt and pepper
and cook, stirring occasionally, until tomatoes begin to
break down, about 8 minutes.

Add pork chops to skillet, spooning sauce over chops.
Cover skillet and transfer to oven to bake until a
thermometer inserted into center of meat reads 145
degrees, about 15 minutes. Allow chops to rest for 5
minutes in pan. If desired, serve with polenta, noodles
or rice to soak up sauce.

By: Melissa Clark

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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