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!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 566 Calories

Ingredients

• 6 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup extra-virgin olive oil
• 4 (1-inch thick) bone-in pork chops
• coarse salt and ground black pepper to taste
• 14 anchovy fillets, finely chopped
• ½ cup finely chopped fresh rosemary
• butter-flavored cooking spray (such as Pam®)

Recipe Instructions

Step 1

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

Step 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.

Step 3

Marinate chops in refrigerator at least 2 hours.

Step 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.

Step 5

Remove pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.

Step 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).