- 14 anchovy fillets, finely chopped
- 1/2 cup finely chopped fresh rosemary
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 6 cloves garlic, minced
- 4 (1-inch thick) bone-in pork chops
- coarse salt and ground black pepper to taste
- butter-flavored cooking spray (such as Pam®)
- 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 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).
05/06/2018
recipepes.com
Anchovies-Rosemary Pork Chops, recipe
PT15M
PT1H
5
455 calories
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