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.
I was on the fence with the anchovies as well, but you really can’t taste them. Make the dish without them and tell me how it tastes. Who am I kidding? Have your chef make the dish and tell me how it tastes.
The word anchovies would put the breaks on this recipe big time. Ewweee. I love pork chops but don’t see myself trying this one.
I picked out several I do want to try. One of them was in the dessert section. I bet you can guess which one. LOL I keep meaning to bring the list so I can share it with you and see if any of them appeal to you. Ugh. I’ll try again tomorrow.