Braised Pork Chops With Tomatoes, Anchovies and Rosemary

Great recipe, but PLEASE don't cook to 145 degrees before resting, especially if using "good" (non-factory) pork. 140 is fine; 137 is even better. Otherwise, final product can be a bit dry/tough. (But I like pork a bit pinkish.) Also, if fresh tomatoes aren't top of season, good whole canned work just fine in this -- just drain off a bit of the juice from the can.

To get the umami from the anchovies without a fishy after taste, cook them with the onions and rosemary which will break them down to invisibility. Then add the tomatoes and you'll be a happier camper. yummy dish!

I used one large (28 oz.) can of san marzano tomatoes because I didn't have enough fresh, and the recipe was delicious anyway.

Made this last night with diced canned tomatoes. Took Elle's advice to cook the anchovies (with capers) with the onions and rosemary. Like others, used canned tomatoes. Added the pork chops back in and simply continued on the top of the stove for 15 minutes. Added a glug of red wine. Loved it.

I'm ok with anchovies personally but have received the same comment from others when I use them in this dish. I've started to substitute a few dashes (around 2 tsps) of a good Thai or Vietnamese fish sauce which seems to bring the "umami" with less fishiness. And no need to mash up the oily filets!

The first time I made this, I thought it needed a little something extra, so the second time around I used more garlic and added 3/4 cup of white wine after sauteing the garlic. Then, after adding the tomatoes and anchovies, I added a pinch of red pepper flakes--perfect! I also cut down the tomatoes by a half-pound because the first time, they covered the entire plate--there's a pork chop under there. right? It's a great recipe!

Try rib chops about 2-4 ribs in from the end. They will hsve a nice cap of dark meat surrounding the light -- like the dark cap on a rib roast. I have found these to be the juiciest and most succulent.

This was very good. Admit I used 4 1/2" pork chops instead of 2 thick ones but glad I did as this makes too much sauce for 2 chops and 2 people. Personally, I liked the anchovies which adds unami - didn't find it fishy tasting at all. Served it on polenta. Added the pepper flakes which was a good suggestion and might try using a 28 oz can of chopped tomatoes next time as suggested below.

We don't eat pork so I substituted bone-in chicken thighs. Browned the chicken a little longer on top of stove and cooked a little longer in oven and reduced the amount of oil. It was delicious.

When using canned tomatoes, do you discard the liquid from the can and just use the tomatoes?

Great meal. I agree with Mark (below). 145 yields pork better done than we like it. Next time I'll check for temp in min-130's after about 10 minutes. And canned tomatoes work fine.

Brining is great, but it's sometimes necessary to rebalance the rest of a dish when you brine the protein. The added salt from the brining might have contributed to the perception that there were too many anchovies.

So good. I had 3 largish chops from the butcher and used a 28-oz can of San Marzanos. I used (quel horreur) a tablespoon of Goya minced garlic and 2 sprigs of rosemary we dried from our garden last summer, and I also added a pinch of red pepper flakes. Also used 1 red onion and 1 yellow onion. I might use a tad less anchovy as I could smell it (although nobody else complained). I think this would be quite good on a bed of chard or broccoli rabe, and definitely go with polenta.

There's only one person in my house: me. I used one 1/2 lb. sirloin pork chop, eyeballed the amount of the other ingredients for one, and did it all in a smallish pan on top of the stove, first searing the chops, then adding the other ingredients in the order given, (I too used anchovy paste), then covering the pan and putting it on a low burner. I think I overcooked it a little, but it was still delicious. Served it with kale, and mashed potato. There's enough left for another day.

I'd have to give this one just s middling grade. That much anchovy was a bit too much for me. I didn't expect to taste it so prominently, thought it might just be in there for additional depth of flavor. Also, I brined the pork chops for a few hours, which helped to keep them moist.