Delicious recipe: Rosemary and anchovy pork chops

Pork chops have become more popular recently which also means that you need more fun ways to cook them. The best pork chop is well seasoned and tender with well-rendered fat and a bit of crunch on that fat. To get all the seasoning you want, marinating your chops is the best option and this rosemary and anchovy pork chops recipe is going to blow you and your family away. The anchovies provide all of the seasoning you need and the aromatic rosemary provides the freshness.

ALSO READ: Pork and mushrooms with crispy fried bread triangles

ROSEMARY AND ANCHOVY PORK CHOPS TIPS

Remember to ask your butcher for thick pork chops; the thicker, the better. You can also pop these chops into the air fryer and will take between 8 and 10 minutes per side on 200°C which will depend on thickness of the chops. These tender pork chops go very well with sides of sweet and sour stir-fried red onions and peppers, as well as coleslaw which you can buy or make yourself. They’re a great family dinner meal during the cold winter months.

ALSO READ: Four of the healthiest fruits to incorporate into your dishes

Get creative with your newfound love of pork chops. Try these tasty rosemary and anchovy pork chops with a side of stir-fried vegetables.

Last updated on 20 April 2023

ROSEMARY AND ANCHOVY PORK CHOPS RECIPE

Recipe by Irene Muller

Course: Dinner // Cuisine: Global // Difficulty: Easy

Servings: 4 | Prep time: 10 minutes | Cooking time: 20 minutes | Marinating: 2 hours

INGREDIENTS

• 14 anchovies anchovy fillets, finely chopped

• ½ cup finely chopped fresh rosemary

• ½ cup extra-virgin olive oil  

• ¼ cup red wine vinegar

• 6 cloves garlic, minced

• 4 pork chops, the thicker the better 

• coarse salt and ground black pepper 

METHOD

• 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 the bag as possible, and seal. Turn the bag a few times to assure chops are coated in marinade. (Vacuum seal if you can.)
• Place the chops in the refrigerator for at least 2 hours.
• Set the oven to grill and change rack not to close to the grill, about the middle setting.
• Remove the chops from the marinade and shake off excess moisture.
• Place the meat into a greased roasting oven pan.
• Transfer the chops to the oven, let them brown, turn every 6 to 10 minutes per side until cooked to your liking.

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