Friday, February 25, 2011

Backlog: Braised Pork Chops With Tomatoes, Anchovies and Rosemary

Tomato Sauce, originally uploaded by essgee51.
(The above is an in-progress shot, obviously.)

Made this in Dec. 2010, following this NYT recipe pretty much to the letter, save for doubling the amount of garlic. Turned out very well - rich and tasty, with the anchovies adding savory depth to the always-winning combo of rosemary, pork and tomatoes. Sans pork chops, the sauce itself would probably go well over pasta - maybe even whole-wheat, if I added some heat to counteract the additional body.

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