2 lovely porkchops from the Lewis Waite Farm,
Rosemary sprigs left from Thanksgiving's marinated olives (thanks, Sarah)
and a recipe from the Times for Braised Pork Chops with Tomatoes, (Anchovies) and Rosemary led to this.
No anchovies....but it was tasty anyway....with cheesy polenta and broccoli. PS. I used canned small dice tomatoes....instead of fresh plum. I had to make do.