BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY image

Categories Pork

Yield 2 servings

Number Of Ingredients 10

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2 1 1/2-inch-thick bone-in pork loin chops (about 1 1/2 pounds total)
3/4 teaspoon kosher salt, more for seasoning pork
1/2 teaspoon freshly ground black pepper, more for seasoning pork
2 tablespoons extra virgin olive oil
1 red onion, halved and thinly sliced
3 large rosemary sprigs
2 garlic cloves, minced
2 pounds plum tomatoes (preferably a mix of red and yellow), roughly chopped
6 anchovy fillets
Polenta, noodles or rice, for serving (optional).

Steps:

1. Preheat oven to 350 degrees. 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. 2. 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. 3. Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes. 4. 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.