1 bunch broccoli rabe (1 pound) trimmed and thinly sliced
1/4 cup golden raisins
1 tablespoon unsalted butter (optional)
Preheat oven to 375 degrees. Heat a 12-inch cast iron skillet over high heat. Salt and pepper the chops on both sides. Swirl in olive oil and add chops to the skillet. Sear both sides, about 3 minutes each, to brown. Add anchovies to the center of the pan and allow them to melt.
Deglaze the pan with wine. Add the chicken stock, broccoli rabe, and raisins to the pan. Transfer to the oven. Cook until the chops register 140 degrees on an instant-read thermometer, 10 to 12 minutes. Remove the chops and broccoli rabe to a serving platter.
Optional pan sauce: Return pan to stovetop and reduce by half. Swirl in butter and pour over chops.
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