Active Time

　　10 min

　　Total Time

　　20 min

　　Obviously, those who devote their lives to pork are going to have the best recipes for it, which explains why porc charcutière—named after pork butchers—is such a time-honored preparation. This version is lighter and a lot quicker than a traditional one, but its flavors are no less fine-tuned.

　　

Ingredients

Makes 4 servings

　　1 (14 1/2-ounce) can stewed tomatoes

　　4 (3/4-inch-thick) bone-in rib pork chops (2 pounds total)

　　2 tablespoons olive oil, divided

　　2 garlic cloves, forced through a press

　　2 tablespoons drained bottled capers

　　2 tablespoons sweet relish

　　1 rosemary sprig

　　

Step 1

Coarsely chop tomatoes in can with kitchen shears.

　　

Step 2

Pat pork dry, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

　　

Step 3

Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a plate and cover with foil.

　　

Step 4

Add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper.

　　

Nutrition Per Serving

Per serving: 417 calories

　　18g fat (5g saturated)

　　127mg cholesterol

　　840mg sodium

　　11g carbohydrates

　　2g fiber

　　51g protein (nutritional analysis provided by Nutrition Data)

　　[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00024Porkqq0Chopsqq0withqq0Stewedqq0Tomatoesqqcqq0Capersqq0andqq0Rosemary-00P303E-03E30mZ-03E203a-03E308D-01c103c-02p40dS-03E20YV-0NO10hJ-00o403U.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Nutrition Data