Braised Pork Chops With Tomatoes Anchovies And Rosemary Recipes

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Steps:

• Preheat oven to 350 degrees. 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.

PORK CHOPS WITH STEWED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
• Cover the chops with the mushrooms and pour the stewed tomatoes over all.
• Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

BRAISED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.

ROSEMARY-ANCHOVY PORK CHOPS

Steps:

• In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes.
• Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BRAISED PORK CHOPS

Steps:

• In a large skillet, over medium-high heat, brown pork chops in olive oil, turning to brown on both sides.
• Add water and remaining ingredients.
• Cover and simmer for about 20-30 minutes until pork chops are tender.

BRAISED PORK CHOPS WITH TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Pat pork chops dry with paper towels and generously season with salt and pepper.
• Heat a large ovenproof skillet over medium high heat; sear chops in 1 tablespoon of oil until well browned, about 3 to 4 minutes per side; transfer to a plate.
• Add remaining tablespoon of oil to skillet and cook onion and rosemary, stirring occasionally, until onions begin to caramelize and turn golden, about 5 minutes; add garlic and cook another minute.
• Stir in tomatoes, anchovies, remaining salt and pepper and cook, stirring occasionally, until tomatoes break down, about 8 minutes.
• Return pork chops to skillet and spoon sauce over chops.
• Cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees F, about 15 minutes.
• Serve over polenta, egg noodles, or rice.

BRAISED PORK CHOPS RECIPE WITH ROSEMARY, TOMATOES AND MUSHROOMS - BETTY ROSBOTTOM

Steps:

• Pat pork chops dry with paper towels. Combine rosemary, salt and pepper in a small bowl, then use all of this mixture to rub on each side of each chop. Heat 2 tablespoons oil in a large, heavy skillet (with a lid) set over medium high heat. When oil is hot, add enough chops to fit comfortably in a single layer. Saute until browned well, about 5 minutes per side, and remove from pan. Repeat with remaining chops, adding more oil if needed. Return all chops to pan, and add tomatoes and their juices, stock and wine. Bring liquids to a gentle simmer, reduce heat, then cover. Cook 30 minutes. Meanwhile, slice mushrooms through stems into1/4 inch thick slices. Heat remaining 2 tablespoons oil in a medium skillet set over medium heat. When hot, add mushrooms and saute, stirring, until browned well, about 5 minutes. Add garlic and cook and stir 2 minutes more. Remove from heat and set aside. Remove lid from skillet, and cook chops uncovered until tender when pierced with a knife, 30 to 40 minutes or longer. Add mushrooms to pan and cook until liquids in pan have reduced and thickened slightly, 8 to 10 minutes more. Watch carefully. Season with salt if needed. (Can be prepared 2 days ahead; cool, cover and refrigerate. Reheat, stirring occasionally, over medium heat.) Serve each chop topped with mushrooms and tomatoes and with a little sauce. Garnish with a rosemary sprig if desired.

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Steps:

• 1. Preheat oven to 350 degrees. 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. 2. 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. 3. Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes. 4. 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.