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| Anchovies-Rosemary Pork Chops |
"This unusual pairing caught my eye one day in an old cookbook of my mother's which I was reading. I love those three ingredients but I wasn't too sure I'd like them together. Well, I'll leave that to you but my finicky husband asked me what made those chops taste soooo good!"
Ingredients :
- 14 anchovy fillets, finely chopped
- 1/2 cup finely chopped fresh rosemary
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 6 cloves garlic, minced
- 4 (1-inch thick) bone-in pork chops
- coarse salt and ground black pepper to taste
- butter-flavored cooking spray (such as Pam®)
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 2H35M |
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- Whisk anchovies, rosemary, olive oil, vinegar, and garlic together in a large bowl; pour into a resealable plastic bag.
- Season pork chops with coarse salt and ground black pepper; add to the plastic bag with the marinade, squeeze out as much air from bag as possible, and seal. Turn bag a few times to assure chops are coated in marinade.
- Marinate chops in refrigerator at least 2 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a jelly roll pan with cooking spray.
- Remove pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
- Cook under the broiler until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Notes :
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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