Currently cooking from In the Kitchen with A Good Appetite by Melissa Clark
I don’t have much to say about this dish. It was easy to make, it was done in less than 30 minutes and it was okay. Not stupendous, just okay.
You start out by browning bone-in pork chops. Next you saute onions, rosemary, garlic, tomatoes (I used canned) and anchovies until the tomatoes start to break down. The pork chops get nestled into the tomato mixture and baked until they are done.
My pork chops were a little dry; Clark calls for thick-cut chops, but I could only find thin ones, and I think I ended up overcooking them slightly. We ended up with way more sauce than we could use for two pork chops. The extra sauce would be good over rice or pasta or potatoes.
Finally, this was the first time I’ve used anchovies in my cooking. You hear people say that the anchovies melt into the food, and that they don’t make food taste fishy. Those people are right.