Braised Pork Chops With Tomatoes

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Pork chops braised with tomatoes, anchovies and rosemary. don't worry, the anchovies will disintegrate and are only for flavoring the sauce.

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Steps

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Preheat oven to 350 degrees f.

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Pat pork chops dry with paper towels and generously season with salt and pepper.

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Heat a large ovenproof skillet over medium high heat.

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Sear chops in 1 tablespoon of oil until well browned , about 3 to 4 minutes per side.

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Transfer to a plate.

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Add remaining tablespoon of oil to skillet and cook onion and rosemary , stirring occasionally , until onions begin to caramelize and turn golden , about 5 minutes.

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Add garlic and cook another minute.

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Stir in tomatoes , anchovies , remaining salt and pepper and cook , stirring occasionally , until tomatoes break down , about 8 minutes.

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Return pork chops to skillet and spoon sauce over chops.

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Cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees f , about 15 minutes.

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Serve over polenta , egg noodles , or rice.

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Ingredients

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pork chops, kosher salt, fresh ground black pepper, extra virgin olive oil, red onion, rosemary sprigs, garlic cloves, plum tomatoes, anchovy fillets, polenta