Back to Rosemary-Anchovy Pork Chops All Reviews for Rosemary-Anchovy Pork Chops - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 35 mins Servings: 4 rosemary-anchovy-pork-chops-med108164.jpg
Ingredients Ingredient Checklist 1/2 cup fresh rosemary leaves, finely chopped 6 garlic cloves, minced 14 to 16 anchovy fillets, finely chopped 1/2 cup extra-virgin olive oil 1/4 cup red-wine vinegar Coarse salt and ground pepper 4 bone-in pork chops (1 inch thick; 2 pounds total)
Cook’s Notes The 14 to 16 fillets in this dish seem like a lot but yield just 3 tablespoons – enough to add rich, subtle flavor.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 35 mins Servings: 4 rosemary-anchovy-pork-chops-med108164.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
rosemary-anchovy-pork-chops-med108164.jpg
rosemary-anchovy-pork-chops-med108164.jpg
Ingredients
Ingredients
- 1/2 cup fresh rosemary leaves, finely chopped 6 garlic cloves, minced 14 to 16 anchovy fillets, finely chopped 1/2 cup extra-virgin olive oil 1/4 cup red-wine vinegar Coarse salt and ground pepper 4 bone-in pork chops (1 inch thick; 2 pounds total)
Directions
In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes.
Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.
Cook’s Notes The 14 to 16 fillets in this dish seem like a lot but yield just 3 tablespoons – enough to add rich, subtle flavor.
Cook’s Notes
The 14 to 16 fillets in this dish seem like a lot but yield just 3 tablespoons – enough to add rich, subtle flavor.
Reviews (4)
Add Rating & Review 19 Ratings 5 star values: 7 4 star values: 7 3 star values: 4 2 star values: 1 1 star values: 0
Reviews (4)
Add Rating & Review 19 Ratings 5 star values: 7 4 star values: 7 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
19 Ratings 5 star values: 7 4 star values: 7 3 star values: 4 2 star values: 1 1 star values: 0
19 Ratings 5 star values: 7 4 star values: 7 3 star values: 4 2 star values: 1 1 star values: 0
19 Ratings 5 star values: 7 4 star values: 7 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 7 4 star values: 7 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: 4 stars 12/10/2013 Excellent sauce for the Pork. I don't recommend making it ahead and letting it sit on the pork because it kind of mushes out the pork and neutralizes the taste of the sauce. Just add it at the end. Martha Stewart Member Rating: 5 stars 08/12/2012 AMAZING! I'll have to admit that I am not a huge fan of rosemary and was a bit intimidated by the quantity of anchovies. However, I have come to trust Sarah's culinary expertise and followed the directions precisely. I used one 2oz. can of anchovy fillets minced very finely and used the oil in the can towards the olive oil called for in the recipe. I promise you, NO ONE WILL EVER GUESS THAT THE CHOPS ARE FLAVORED WITH ANCHOVIES. Combined with the rosemary - PERFECTION! Definitely guest worthy! Martha Stewart Member Rating: Unrated 07/30/2012 This is a great way to make pork chops. Quick and easy too. I was concerned about the anchovy, but used the entire can. My pork chops were moist and very flavorful. No one taste of anchovy at all. Will definitely repeat this one. Martha Stewart Member Rating: 5 stars 07/30/2012 Have to say, this recipe was outstanding. The pork was very tender with the marinating & EVOO. I would make this again in a heartbeat. I did, however cut back on the anchovies since it was my first time making it, but have to agree with Sarah that the anchovy flavor does not over power this dish. Keep track of the timing on the broiler & your pork won't get dried out or tough.Martha Stewart Member
Rating: 4 stars 12/10/2013
Excellent sauce for the Pork. I don’t recommend making it ahead and letting it sit on the pork because it kind of mushes out the pork and neutralizes the taste of the sauce. Just add it at the end.
Rating: 4 stars
Rating: 5 stars 08/12/2012
AMAZING! I’ll have to admit that I am not a huge fan of rosemary and was a bit intimidated by the quantity of anchovies. However, I have come to trust Sarah’s culinary expertise and followed the directions precisely. I used one 2oz. can of anchovy fillets minced very finely and used the oil in the can towards the olive oil called for in the recipe. I promise you, NO ONE WILL EVER GUESS THAT THE CHOPS ARE FLAVORED WITH ANCHOVIES. Combined with the rosemary - PERFECTION! Definitely guest worthy!
Rating: 5 stars
Rating: Unrated 07/30/2012
This is a great way to make pork chops. Quick and easy too. I was concerned about the anchovy, but used the entire can. My pork chops were moist and very flavorful. No one taste of anchovy at all. Will definitely repeat this one.
Rating: Unrated
Rating: 5 stars 07/30/2012
Have to say, this recipe was outstanding. The pork was very tender with the marinating & EVOO. I would make this again in a heartbeat. I did, however cut back on the anchovies since it was my first time making it, but have to agree with Sarah that the anchovy flavor does not over power this dish. Keep track of the timing on the broiler & your pork won’t get dried out or tough.
All Reviews for Rosemary-Anchovy Pork Chops
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rosemary-Anchovy Pork Chops
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
