3 pork chops, about 1/2" thick (at room temperature)
1 14-oz can of Italian peeled San Marzano tomatoes, roughly chopped
1 cup Italian strained tomatoes
2 tbsp Italian black olive spread
1/3 cup red wine (I used Merlot)
3 anchovy fillets
2 garlic cloves, roughly chopped
1/2 tsp oregano
2 tbsp olive oil
For an even cooking, have your meat at room temperature.
In a big saucepan put olive oil, anchovies and garlic. Sautee them for a couple of minutes (there will be a lot of sputtering ;-) ), then, add tomatoes, stir in olive spread and cook for another couple of minutes.
Add wine and, as soon as the sauce starts boiling, add the chops too. Lower to medium heat and cover with a lid. Flip chops once during cooking. The cooking time depends on how thick the chops are.
Serve immediately with the sauce.
This recipe serves 3
- This sauce is also perfect for pasta, especially if you have too much.
- You can add Italian capers packed in salt and rinsed, if you like them. Add them to the sauce together with olive spread.
- You can substitute olive spread with Italian dried black olives and anchovy fillets with 1 tbsp of anchovy paste.
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