Pork Chops with Vinegar9 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Pork chops with vinegar and anchovy sauce is a recipe handed down by a friend who owns an Italian restaurant. Serve this savory dish with fluffy mashed potatoes and fried apple rings.” - by FATBOY31
Original recipe yields 6 pork chops
- Pound pork chops to 1/4 inch thickness. Melt 3 tablespoons of butter in a skillet over medium-high heat and brown pork on both sides, about 2 minutes per side. Drain fat. Pour water, vinegar, salt, and pepper in pan. Bring to a simmer, then reduce heat to medium-low, cover, and cook chops until tender, about 30 minutes. Remove chops from skillet, leaving juices, and place on a platter to keep warm.
- Mash the anchovy fillets together with 2 teaspoons butter, and 1/2 teaspoon flour. Whisk this paste into the simmering liquid to thicken. Cook and stir until the liquid has thickened and the flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.
Amount Per Serving (6 total)
- 240 cal
- 14.7 g
- 0.2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"This is very similar to a recipe I use - only additions are I add a small mashed clove of garlic, a cup of chicken stock and finely sliced onions and peppers to sauce before adding roux. It is amazing..." See more - my husband is the pickiest eater ever and not only does he not suspect anchovies - he loves this recipe!"
"Outstanding. I love vinegar, but even my husband (who does not like it as much as me because he had to clean with it as a child!) loved this dish. The vinegar is not too overpowering - just very mello..." See morew. The anchovy roux is delicious - and I've never considered myself a fan of them. I was really surprised by how much we liked this dish. Can't say enough about it. A must try for everyone who comes across it!"
"Loved this dish! I'm a huge vinegar fan, so i tried this receipe as soon as i found it. So glad I did! Simple to prepare & delicious. The pork was tender & so flavorful. Loved the vinegar/ancho..." See morevy combination. Doubled the sauce and sprinkled the tiniest bit of sugar in it at the end. Other than that, wouldn't change a thing. Reminder - this is a white wine vinegar sauce (not sweet like a balsamic sauce), so a little goes a long way. You might want to serve it on the side. Thanks so much for posting :)!"
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