#nytcooking

Braised Pork Chops with Tomatoes, Anchovies, and Rosemary have a lot of great flavors. The umami flavor of anchovies and the sweetness of tomatoes come together in this NYT Cooking recipe to make a delicious sauce that goes well with the tender pork chops.

Ingredients: 4 bone-in pork chops. Salt and black pepper, to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 2 teaspoons anchovy paste. 1 can 14 ounces diced tomatoes. 1 teaspoon dried rosemary. 1/2 cup chicken broth. 1/4 cup red wine optional. Fresh parsley, chopped, for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Add salt and black pepper to the pork chops. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. Cook the pork chops until they are browned on both sides. Take it out of the pan and set it aside. Cook the chopped onion in the same pan until it gets soft. Mix in the anchovy paste and minced garlic until the mixture smells good. Once those are added, add the chicken broth and red wine, if you're using it. Bring the whole thing to a simmer, then add the pork chops back to the pan. Place the skillet in an oven that has already been heated and cover it. Let the pork cook for 30 to 35 minutes, or until it's soft. Before serving, sprinkle with chopped fresh parsley. If you want a tasty and comforting meal, try these braised pork chops with tomatoes, anchovies, and rosemary.

Prep Time: 15 minutes

Cook Time: 45 minutes

Try this Mustard-Glazed Pork Tenderloin recipe from NYT Cooking for a delightful combination of savory and sweet flavors. The mustard and honey glaze creates a beautiful crust, and the tenderloins are perfectly juicy. It's a quick and elegant dish for any occasion.

Ingredients: 2 pork tenderloins about 1 pound each. Salt and black pepper, to taste. 2 tablespoons Dijon mustard. 2 tablespoons whole-grain mustard. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 tablespoon olive oil.

Instructions: Turn on the oven and heat it up to 400F 200C. Add salt and black pepper to the pork tenderloins. Honey, minced garlic, whole-grain mustard, and dried thyme should all be mixed together in a small bowl. A skillet that can go in the oven should have olive oil in it. Make sure all sides of the pork tenderloins are browned in a pan. The mustard glaze should be brushed on top of the seared tenderloins. Place the skillet in an oven that has already been heated and roast for 15 to 20 minutes, or until the internal temperature reaches 145F 63C. In the middle of the roasting time, baste the tenderloins with the pan juices. Take the pork out of the oven and let it rest for 5 minutes before cutting it. Add more mustard glaze to the top of the pork tenderloin slices before serving. Have fun with this tasty and tender pork dish!

Prep Time: 15 minutes

Cook Time: 25 minutes

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Jordan Marsh's Blueberry Muffins

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Ingredients

1/2 cup softened butter 1 1/4 cup sugar 2 eggs 1 tsp vanilla extract 2 cups flour 1/2 tsp salt 2 tsp baking powder 1/2 cup milk 2 cups blueberries* 3 tsp sugar

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Directions

1. Preheat oven to 375°

2. Cream butter and sugar until light

3. Add eggs, one at a time, beating well after each addition. Add vanilla.

4. Sift together the flour, salt, and baking powder. Add to the creamed mixture, alternating with the milk.

5. Crush 1/2 cup of berries and mix into batter. Fold in remaining whole berries.

(**Note: Toss the whole blueberries in flour before adding to batter)

6. Line a 12 cup standard muffin pan with cupcake liners. Sprinkle remaining sugar over tops of muffins and bake for 30-35 minutes.

7. Remove muffins from pan and let cool for at least 30 minutes.

*You can replace the blueberries with chocolate chips. Just use a half cup less of chips than blueberries.