Braised Pork Chops with Tomatoes, Anchovies, and Rosemary

1. Sear Pork Chops

Season the pork chops with kosher salt and freshly ground black pepper. Preheat your oven to 350 degrees. Heat the olive oil in an ovenproof skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes on each side until golden brown. Transfer the chops to a plate.

2. Soften Onions and Rosemary

Add the sliced red onion and rosemary sprigs to the skillet. Cook for about 5 minutes until the onions soften and the rosemary becomes fragrant.

3. Add Garlic

Stir in the minced garlic and cook for about a minute until the raw edge disappears.

4. Create Tomato Sauce

Add the roughly chopped plum tomatoes and anchovy fillets to the skillet. Season with a touch more salt and pepper. Simmer for about 8 minutes until the tomatoes start to break down into a chunky sauce.

5. Braise Pork Chops

Place the pork chops back into the skillet and spoon some of the tomato sauce over the top. Bake in the oven for about 15 minutes until the pork chops reach an internal temperature of 145 degrees.

6. Rest Pork Chops

Remove the skillet from the oven and let the pork chops rest in their sauce for about 5 minutes before serving.