TZUTC: -0500   
   MSGID: 38052.fido-homecook@1:3634/12 2bba0406   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   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.   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/120 18/0 200 19/10 104/119 105/81 106/201 116/116 120/302   
   SEEN-BY: 120/616 123/0 25 126 180 755 3001 3002 128/187 129/305 135/115   
   SEEN-BY: 153/757 7715 154/10 30 50 700 218/700 840 220/6 20 70 90   
   SEEN-BY: 221/1 6 360 222/2 226/17 18 30 44 50 227/114 229/110 114   
   SEEN-BY: 229/206 300 310 317 400 426 428 664 700 705 240/1120 250/1   
   SEEN-BY: 266/512 267/800 275/1000 282/1038 291/111 301/1 320/219 322/757   
   SEEN-BY: 335/364 341/66 342/200 396/45 460/58 633/267 280 712/620   
   SEEN-BY: 712/848 1321 770/1 100 330 340 772/210 220 230 902/26 2320/105   
   SEEN-BY: 3634/0 12 24 27 56 57 58 119 5075/35   
   PATH: 3634/12 154/10 221/6 218/840 770/1 712/848 229/426