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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Pork Chops w/Tomatoes, Anchovies & Rosemary
 Categories: Pork, Vegetables, Seafood, Herbs
      Yield: 2 servings
 
      2    (1 1/2" thick) bone-in pork
           - loin chops; (1 1/2 lb
           - total)
    3/4 ts Kosher salt; more to season
           - pork
    1/2 ts Fresh ground black pepper;
           - more to season pork
      2 tb Extra virgin olive oil
      1    Red onion; halved, thin
           - sliced
      3 lg Rosemary sprigs
      2 cl Garlic; minced
      2 lb Plum tomatoes; rough
           - chopped
      6    Anchovy fillets
           Polenta, noodles or rice,
           - for serving (opt)
 
  Set oven @ 350ºF/175ºC.
  
  Rinse 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 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 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 center of meat reads 145
  degrees, about 15 minutes. Allow chops to rest for 5
  minutes in pan. If desired, serve with polenta, noodles
  or rice to soak up sauce.
  
  By: Melissa Clark
  
  Yield: 2 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Every pizza is a personal pan pizza if you try hard enough.
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