The New York Times has a great cooking site that I get in my email inbox a few times a week. This week they had a fast and easy recipe for braised pork chops with tomatoes, rosemary, and anchovies. “Blech, anchovies…” I can just hear you say.
BUT, you can’t even taste them!
Remove the seared chops to a platter and then sauté the garlic and onions and rosemary till the onions are golden. It’s unusual in that the recipe calls for red onions versus yellow. I think because they are a little sweeter.
Add all the chopped tomatoes and anchovies and cook everything down for about five minutes. The anchovies add some depth and Umami to the dish. Nestle the chops back into pan and spoon the tomatoes and sauce over the chops and put in a 350 degree oven till you get an internal temp of 145 degrees.
Remove to a platter and let rest for about five minutes. Cook serve and enjoy in about 30 minutes. While the chops are cooking you can throw a salad together and maybe some polenta, as suggested in recipe. This would also be good with roasted potatoes or reheated risotto.