Onions, rosemary, olive oil, tomatoes and anchovies…five ingredients. So simple and so easy for a great, fast pork chop dinner. You will need very thick pork chops for this dish.
Start out by browning them in a cast iron skillet on a hot sear. Remove them to a platter.
Cut cherry or grape tomatoes in half and drain.
Thinly slice a large red onion and saute in olive oil. Add sprigs of rosemary to infuse.
Add four minced cloves of garlic and 6 anchovy filets or a tablespoon of anchovy paste.
Add the chopped tomatoes to the pan and reduce. Nestle the chops in the pan and pour in any juices that may have drained from chops. Put the whole pan into a 375° oven for 15 minutes to cook through. I served over cauliflower polenta.
P.S. You guys! I already posted this recipe….almost 2 years ago! I still like it!