Braised Pork Chops With Tomatoes, Anchovies and Rosemary

By Melissa Clark

Braised Pork Chops With Tomatoes, Anchovies and Rosemary
Andrew Scrivani for The New York Times
Total Time
35 minutes
Rating
5(1,654)
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
  • 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)
Ingredient Substitution Guide
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

  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
1,654 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.

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.

Bucky

I will skip the anchovies next time. With rosemary, tomatoes and garlic, does it really need them?

Linda

This looked wonderful, but did not taste great. I expect it is something I did, such as using too much rosemary fresh from my garden or using anchovy paste instead of anchovies. I could not get these flavours to marry favourably. I even added the glug of red wine someone suggested, but it still tasted off.

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