Braised Pork Chops With Tomatoes, Anchovies and Rosemary
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 21½-inch-thick bone-in pork loin chops (about 1½ pounds total)
- ¾teaspoon kosher salt, more for seasoning pork
- ½teaspoon freshly ground black pepper, more for seasoning pork
- 2tablespoons extra virgin olive oil
- 1red onion, halved and thinly sliced
- 3large rosemary sprigs
- 2garlic cloves, minced
- 2pounds plum tomatoes (preferably a mix of red and yellow), roughly chopped
- 6anchovy fillets
- Polenta, noodles or rice, for serving (optional)
Nutritional analysis per serving (2 servings)
585 calories; 31 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 33 grams protein; 1235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 3
Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
- Step 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.
Private Notes
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Comments
Great recipe, but PLEASE don't cook to 145 degrees before resting, especially if using "good" (non-factory) pork. 140 is fine; 137 is even better. Otherwise, final product can be a bit dry/tough. (But I like pork a bit pinkish.) Also, if fresh tomatoes aren't top of season, good whole canned work just fine in this -- just drain off a bit of the juice from the can.
To get the umami from the anchovies without a fishy after taste, cook them with the onions and rosemary which will break them down to invisibility. Then add the tomatoes and you'll be a happier camper. yummy dish!
I used one large (28 oz.) can of san marzano tomatoes because I didn't have enough fresh, and the recipe was delicious anyway.
OMG, this is the best meal I have cooked this year. Our local farm had "soft tomatoes" available. Tomato juices are intertwined with polenta, resulting in exponential flavor.
Wanted to like this one more than we did. Made it according to recipe and was good, not great. Would not rush to make again.
Used the whole tin of anchovies and oil, one 28 oz can of organic whole tomatoes plus some fresh to supplement, extra garlic, a whole yellow onion, and served with bow tie pasta. Great!