Favorite Pork ChopsCourse: DinnerCuisine: AmericanDifficulty: Easy
I love this recipe. I found this recipe in the New York Times years ago and it has become a family favorite. My husband and I love it so do our kids and it works well with polenta, roasted potatoes, and wild rice. The flavors are so good, and warming and this is a perfect fall/winter dish.
Two 1 1/2 thick bone in pork loin chops (about 1 1/2 pounds total)
3/4 teaspoon kosher salt, more for seasoning pork
1/2 teaspoon freshly ground pepper, more for seasoning for the pork
2 Tablespoons extra virgin olive oil
1 red onion, halved and thinly sliced
3 large rosemary sprigs
2 garlic cloves, minced
28 oz can chopped tomatoes
Polenta, Roasted Potatoes or Wild Rice
- Preheat oven to 350. Season chops generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 Tablespoon oil.Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
- Add remaining Tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about about 5 minutes. Add garlic and cook for another minute.
- Add tomatoes, anchovies, and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
- Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into the center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta or roasted potatoes to soak up the sauce.