Braised Pork Chops With Tomatoes, Anchovies and Rosemary

• 2 1 1/2-inch-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 black pepper, more for seasoning pork
• 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)

1. Preheat oven to 350 degrees.
2. Rinse pork chops and pat dry with a paper towel.
3. Season generously with salt and pepper.
4. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil.
5. Sear chops until well browned, 3 to 4 minutes a side.
6. Transfer to a plate.
7. Add remaining tablespoon oil to skillet and saute onion and rosemary until onions are golden, about 5 minutes.
8. Add garlic and cook for another minute.
9. Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
10. Add pork chops to skillet, spooning sauce over chops.
11. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes.
12. Allow chops to rest for 5 minutes in pan.
13. If desired, serve with polenta, noodles or rice to soak up sauce.

loin chops, kosher salt, freshly ground black pepper, extra virgin olive oil, red onion, rosemary sprigs, garlic, tomatoes, anchovy, polenta

Taken from cooking.nytimes.com/recipes/1012860 (may not work)