Braised Pork Chops with Tomatoes, Anchovies, and Rosemary

I am forever on the lookout for a good pork chop recipe. My mother made them a lot while I was growing up, and now they're a form of comfort food for me. Indulgent, definitely. But worth the occasional calorie splurge, especially when you're working with a recipe as easy and delicious as this one. The quick, savory braise is just enough to infuse the meat with the always-amazing combo of tomatoes and melting anchovies, and get it to a perfectly cooked, tender state. Yum. The recipe below will make dinner for two. xo

Braised Pork Chops with Tomatoes, Anchovies, and Rosemary
From A Good Appetite, by Melissa Clark
Ingredients:
2 (1 1/2-inch-thick) bone-in pork loin chops (about 1 1/2 pounds total)
3/4 teaspoon kosher salt, additional for seasoning
1/2 teaspoon freshly ground black pepper, additional for seasoning
2 tablespoons extra-virgin olive oil
1 red onion, halved and thinly sliced
3 large rosemary sprigs
2 garlic cloves, minced
2 pounds plum tomatoes (preferably a mix of red and yellow), roughly chopped
6 anchovy fillets
Polenta, noodles, or rice, for serving (optional)

Directions:
Preheat the oven to 350 degrees. Rinse the pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large ovenproof skillet over medium-high heat, place 1 tablespoon of oil. Sear the chops until well-browned, 3 to 4 minutes per side. Transfer to a plate.

Add the remaining tablespoon oil to the skillet and saute the onion and rosemary until golden, about 5 minutes. Add the garlic and cook for another minute.

Add the tomatoes, anchovies, and remaining salt and pepper, and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.

Add the pork chops to the skillet, spooning the sauce over the chops. Cover the skillet and transfer to the oven to bake, about 15 minutes. Allow the chops to rest for 5 minutes in the pan, then serve with polenta, noodles, or rice, if desired, to soak up the sauce.