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Braised Pork Chops With Tomatoes, Anchovies and Rosemary

5.0(1645)

This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.

by Melissa Clark

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Dinner, Easy, Quick, One Pot, Main Course

Servings

2 servings

Total time

35 min

Calories / serving

585 kcal

Ingredients (10)

serves

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 porksalt
1/2 teaspoon freshly ground black pepper, more for seasoning porkpepper
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 red onion, halved and thinly slicedred-onion
3 large rosemary sprigsrosemary
2 garlic cloves, mincedgarlic
2 pounds plum tomatoes (preferably a mix of red and yellow), roughly choppedplum
6 anchovy fillets
Polenta, noodles or rice, for serving (optional)polenta

Instructions (4 steps)

01Preheat 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.
02Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.

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Rich recipe — supports nutrition-aware planning.