Braised pork chops with tomatoes, anchovies, and rosemary from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 186) by Melissa Clark

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Notes about this recipe

  • Avocet on March 30, 2024

    Very nice. Best to add the chopped anchovies to the onions after the onions have started to soften, so that the anchovies melt into the sauce. Also, a little white wine added after the tomatoes have cooked for a little while brightens the sauce. only braise the pork in the oven to 135 degrees.

  • peaceoutdesign on September 10, 2020

    I made this in a crock pot to save time. It had lots of taste. I shredded the pork some to break down the chunks and disperse flavor throughout the meat.

  • clcorbi on November 30, 2016

    Very good weeknight recipe. Nothing earth-shattering, and the pork chops were of course not as tender as they would have been in a real braise, but the sauce was delicious and made plenty of leftovers!

  • chawkins on May 21, 2013

    Simple yet flavorful. Would be good in the summer when the garden is producing tons of tomato, this uses 2 pounds of tomatoes for two servings.

  • BlytheSpirit on January 09, 2013

    I made this last night and really enjoyed the flavors! The anchovy adds a wonderful 'umami' flavor to the sauce. This was also fast and easy.

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