Braised Pork Chops With Tomatoes, Anchovies and Ros

Name: Braised Pork Chops With Tomatoes, Anchovies and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

1
Preheat oven to 350 degrees.
2
Rinse pork chops and pat dry with a paper towel.
3
Season generously with salt and pepper.
4
In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil.
5
Sear chops until well browned, 3 to 4 minutes a side.
6
Transfer to a plate.
7
Add remaining tablespoon oil to skillet and saute onion and rosemary until onions are golden, about 5 minutes.
8
Add garlic and cook for another minute.
9
Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
10
Add pork chops to skillet, spooning sauce over chops.
11
Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes.
12
Allow chops to rest for 5 minutes in pan.
13
If desired, serve with polenta, noodles or rice to soak up sauce.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Braised Pork Chops With Tomatoes, Anchovies and Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pork Chops With Tomatoes, Anchovies and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions