Rating: 4.5 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
4
Yield:
4 pork chops
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk anchovies, rosemary, olive oil, vinegar, and garlic together in a large bowl; pour into a resealable plastic bag.

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  • 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).

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

566 calories; protein 39.1g; carbohydrates 3.3g; fat 43g; cholesterol 98.2mg; sodium 579.3mg. Full Nutrition
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