Anchovies-Rosemary Pork Chops

Anchovies-Rosemary Pork Chops

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    2 h 35 m
Klantz
Recipe by  Klantz

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 pork chops

Directions

  1. Whisk anchovies, rosemary, olive oil, vinegar, and garlic together in a large bowl; pour into a resealable plastic bag.
  2. 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.
  3. Marinate chops in refrigerator at least 2 hours.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a jelly roll pan with cooking spray.
  5. Remove pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.
  6. 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).

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Reviews (4)

Rate This Recipe
hilly
2

hilly

Absolutely brilliant! thanks for that recipe. Finally a different taste to chops!

wombat001
1

wombat001

Disgard such a wonderful marinade--never!!! I spread it over the pork chops and baked it onto them. It was fantastic. I can picture it on chicken and fish and have been thinking of working with it to stuff a pork tenderloin. Or---maybe just eat it off a spoon---that good!!!

amy w
1

amy w

Tried this marinate on chicken and grilled it. It was absolutely delicious

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 566 cal
  • 28%
  • Fat
  • 43 g
  • 66%
  • Carbs
  • 3.3 g
  • 1%
  • Protein
  • 39.1 g
  • 78%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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