Anchovies-Rosemary Pork Chops

Anchovies-Rosemary Pork Chops

7
Klantz 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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Ingredients

2 h 35 m servings 566 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 43 g
  • 66%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 39.1 g
  • 78%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Footnotes

  • 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.

Reviews

7

Very good marinade for pork chops. I used 3 ounces of anchovy paste for the anchovy fillets. Worked well. Next time I make this marinade I'll cut down the fresh rosemary to 1/4 cup. The six clov...

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 wi...

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

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

Absolutely delicious! My husband and younger son love anchovies (me and my oldest cant stand them). Made these with the expectation of making something else for me and my oldest, but was so good...

I used dried rosemary, boneless chops, and a two ounce can of anchovies. These minor subs were a result of not wanting to run to the store. Everyone enjoyed, even the kiddos. You definitely get ...

Made this last night. Oh, Mommy is this good. Marinated overnight and threw on the grill. I cut the recipe in half as I only had 2 chops. I used 1T.& 1t. dried rosemary, didn't have fresh and us...