Braised Pork Chops With Tomatoes, Anchovies and Rosemary

By Melissa Clark

Updated December 6, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
35 minutes
Rating
5(1,664)
Comments
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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.

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Ingredients

Yield:2 servings

  • 2 1 ½-inch-thick bone-in pork loin chops (about 1 ½ pounds total)

  • ¾ teaspoon kosher salt, more for seasoning pork

  • ½ 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)

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

45 grams carbs; 84 milligrams cholesterol; 585 calories; 17 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 31 grams fat; 9 grams fiber; 1235 milligrams sodium; 33 grams protein; 15 grams sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.

  4. 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.

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Ratings

5 out of 5
1,664 user ratings
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Comments

Mark

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.

Elle

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!

Maxine

I used one large (28 oz.) can of san marzano tomatoes because I didn't have enough fresh, and the recipe was delicious anyway.

M

Great! Have made this several times, usually when WF has bone in chops on sale. In cast iron, anchovy paste. I've used potatoes, polenta and spaghetti to soak up the yummy sauce.

LizzieMac

Sadly, this didn't taste like much of anything at all -despite making the recipe exactly as written using 4 total cloves of garlic (we like a lot), a pint of cherry tomatoes and a can of petite diced and two very fine boneless chops from the butcher. Just did not have any real zippy flavor or wow factor. Cooked pork 10 min at 350 and removed to perfectly cooked temp. Chops were about 1.5 inches thick. Not worth making again in my opinion.

Miker

This is okay… but the braise isn’t long enough to do its magic. In fact, I wouldn’t even really consider it a braise; it’s more just finishing chops in the oven after searing, which is my standard way of doing chops. The sauce was quite sour and bitter, and I felt like there was more sauce than needed once the chops were removed. More onions would help make it less sour. We ate half after following the directions. Then I put the remainder (including more half of the sauce, plus with an additional cup or so of water and about a tablespoon of sugar) back in the oven at 325 F for a couple of hours, until the meat could be shredded easily. I shredded the meat and removed the bones, then mixed it back into the sauce— much better! Of course, at this point it is no longer a quick weekday dinner, and more ore less just a standard ragu. Good, and worth the effort, but not quick.

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