Pork Shoulder Chops Braised with Tomatoes

There are years without tomatoes. The rain and cool temperatures don’t allow them to ripen fully. They are pale, pink and watery. The plants yellow and die early. Then there are years when dark red tomatoes weigh down the vines. They arrive in armloads and the task of the cook becomes delightful: how to cook tomatoes every day without repeating yourself. So I make stir-fried green beans with tofu, jalapenos and tomatoes. The tomatoes are half-melted chunks, still a little tart. Clams with tomatoes, garlic, white wine and smoked sausage. Green beans and chick peas with tomatoes, mint and Indian spice. Or pork shoulder chops slowly braised in a sauce of tomatoes, garlic, anchovies, white wine and sage. It is simple to make, done in about an hour and delicious. The pork flavors the sauce and is fork tender. I served it over pasta with steamed green beans. As usual, my quantities are inexact. This is cooking out of the garden with what you have. Loin chops or lamb chops or chicken would be just as good. You can use onions and hot pepper.

4 pork shoulder chops
3-4 T olive oil
2 anchovies
4 large cloves of garlic chopped
4 cups chopped Roma or other tomatoes with juice
½ cup white wine
3-4 T chopped fresh sage (you can use rosemary or oregano)

Salt and pepper the pork chops. In a cast iron skillet heat the olive oil and brown the chops in batches over high heat, setting aside when done. Lower the heat and stir the anchovies into the oil until they break up. Add the garlic. Cook until golden and then add the tomatoes and wine. Grind in some pepper and add a pinch of salt and the sage. Raise heat, bring to a boil and then lower the heat to maintain a steady simmer. Add the chops to the pan and cover loosely, braising them slowly for about 45 minutes, turning occasionally. About half way through take the lid off and allow the sauce to reduce. Add wine or water if it becomes to dry. Taste for salt and serve over pasta with steamed vegetables and a nice red wine.