1. Heat oven to 425°F. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season the chops with 1⁄4 teaspoon each salt and pepper and cook until browned, 3 to 4 minutes per side; transfer to a plate.

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2. Reduce heat to medium-low, add the garlic and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, anchovies, rosemary, and 1⁄4 teaspoon pepper and bring to a simmer.

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3. Nestle the chops in the tomatoes and roast until the chops are just cooked through, 5 to 6 minutes.

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4. Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta, then cook, whisking frequently, until thickened, 3 to 4 minutes. Remove from heat and whisk in the Parmesan, the remaining tablespoon oil, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper. Serve the pork and tomatoes over the polenta and sprinkle with parsley, if desired.