40 minutes
Hearty and flavorful braised pork chops cooked with a tomato, anchovy, and rosemary sauce.
Bone-in Pork Loin Chops, Seasoned with salt and pepper
0 lb
teaspoons
teaspoons
tablespoons
Red Onion, Thinly sliced
each
each
Garlic Clove, Minced
each
Plum Tomatoes, Roughly chopped
0 lb
each
1. Sear Pork Chops
Season the pork chops with kosher salt and freshly ground black pepper. In a large ovenproof skillet, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Sear the pork chops for 3-4 minutes on each side until well-browned. Remove the chops and set aside.
2. Cook Aromatics and Tomatoes
In the same skillet, add 1 tablespoon of olive oil, then sauté the thinly sliced red onion and rosemary sprigs for about 5 minutes. Add minced garlic cloves, chopped plum tomatoes, and anchovy fillets. Season with additional kosher salt and freshly ground black pepper to taste. Cook for about 8 minutes, stirring occasionally.
3. Braise Pork Chops
Place the seared pork chops back into the skillet, nestling them into the sauce. Bake in a preheated oven for about 15 minutes, or until an instant-read thermometer reads 145°F. Let rest for 5 minutes before serving.
Opt for bone-in pork chops that are at least 1-inch thick. Bone-in chops provide more flavor and help keep the meat moist during braising.
Braise the chops gently. After adding liquid to the pan, bring it to a gentle simmer and cover. Cooking at a low temperature ensures the meat becomes tender without drying out.
Once the pork chops are cooked, let them rest off the heat in the braising liquid for about 10 minutes. This allows the flavors to meld and the pork to reabsorb some juices.
Ensure you get a good sear on the pork chops. Use a heavy-bottomed pan or a cast-iron skillet over medium-high heat. Searing develops deep caramelized flavors that enhance the final dish.
Use canned whole San Marzano tomatoes for their natural sweetness and low acidity. Crush them by hand for a rustic texture, or peel and seed fresh tomatoes if you prefer.
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