Braised Pork Chops with Tomatoes, Anchovies, and Rosemary

1. Preheat Oven and Sear Pork Chops

Preheat your oven. Season the pork chops with kosher salt and freshly ground black pepper, then heat extra-virgin olive oil in an ovenproof skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes on each side until golden. Remove and set aside.

2. Cook Onion and Rosemary

In the same skillet, add more olive oil if needed. Add thinly sliced red onion and rosemary sprigs. Sauté for about 5 minutes until the onion softens. Add minced garlic and cook for another minute.

3. Create Tomato Anchovy Sauce

To the skillet, add roughly chopped plum tomatoes and anchovy fillets. Season with additional kosher salt and black pepper. Cook for about 8 minutes, stirring occasionally.

4. Braise Pork Chops in Sauce

Return the seared pork chops to the skillet. Spoon the tomato and anchovy mixture over the chops. Cover and transfer to the oven. Bake for about 15 minutes, until the pork reaches an internal temperature of 145°F.