Post by amarante on Nov 26, 2016 18:06:26 GMT -5
Good preparation for what can be a dry cut. Adds moisture and flavor.
This is is a newly discovered cookbook for me and has a lot of great recipes. Worth checking out. and the back stories for each recipe are a lot of fun. Some are interesting in that she explains how she tweaked something to her taste but written in a much more conversational anecdotal style than an ATC explanation of what they tried.
Braised Pork Chops with Tomatoes, Anchovies, and Rosemary
Excerpt From: Melissa Clark - In the Kitchen with A Good Appetite
Time: 35 minutes
Serves 2
2 (1½-inch-thick) bone-in pork loin chops (about 1½ pounds total)
¾ teaspoon kosher salt, additional for seasoning
½ teaspoon freshly ground black pepper, additional for seasoning
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 the oven to 350°F. Rinse the 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 of oil. Sear the chops until well browned, 3 to 4 minutes per side. Transfer to a plate.
2. Add the remaining tablespoon oil to the skillet and sauté the onion and rosemary until golden, about 5 minutes. Add the garlic and cook for another minute.
3. Add the tomatoes, anchovies, and remaining salt and pepper, and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.
4. Add the pork chops to the skillet, spooning the sauce over the chops. Cover the skillet and transfer to the oven to bake until a thermometer inserted into the center of the meat reads 145°F, about 15 minutes. Allow the chops to rest for 5 minutes in the pan, then serve with polenta, noodles, or rice, if desired, to soak up the sauce.
This is is a newly discovered cookbook for me and has a lot of great recipes. Worth checking out. and the back stories for each recipe are a lot of fun. Some are interesting in that she explains how she tweaked something to her taste but written in a much more conversational anecdotal style than an ATC explanation of what they tried.
Braised Pork Chops with Tomatoes, Anchovies, and Rosemary
Excerpt From: Melissa Clark - In the Kitchen with A Good Appetite
Time: 35 minutes
Serves 2
2 (1½-inch-thick) bone-in pork loin chops (about 1½ pounds total)
¾ teaspoon kosher salt, additional for seasoning
½ teaspoon freshly ground black pepper, additional for seasoning
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 the oven to 350°F. Rinse the 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 of oil. Sear the chops until well browned, 3 to 4 minutes per side. Transfer to a plate.
2. Add the remaining tablespoon oil to the skillet and sauté the onion and rosemary until golden, about 5 minutes. Add the garlic and cook for another minute.
3. Add the tomatoes, anchovies, and remaining salt and pepper, and cook, stirring occasionally, until the tomatoes begin to break down, about 8 minutes.
4. Add the pork chops to the skillet, spooning the sauce over the chops. Cover the skillet and transfer to the oven to bake until a thermometer inserted into the center of the meat reads 145°F, about 15 minutes. Allow the chops to rest for 5 minutes in the pan, then serve with polenta, noodles, or rice, if desired, to soak up the sauce.