Best 2 Anchovies Rosemary Pork Chops Recipes

Anchovies and rosemary are two flavors that may seem like strange bedfellows on a plate, but trust us, this combination results in an irresistibly aromatic and savory dish that will keep you coming back for seconds. Pork chops are a classic cut of meat, and their firm texture and mild flavor make them perfect for pairing with bold, assertive flavors. Anchovies and rosemary both fit the bill, providing a salty, briny kick and woodsy-floral notes, respectively. Together, they create a flavor explosion that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Braised Pork Chops With Tomatoes, Anchovies and Rosemary image

This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.

Provided by Melissa Clark

Categories dinner, easy, quick, one pot, main course

Time 35m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 1 1/2-inch-thick bone-in pork loin chops (about 1 1/2 pounds total)
3/4 teaspoon kosher salt, more for seasoning pork
1/2 teaspoon freshly ground black pepper, more for seasoning pork
2 tablespoons extra virgin olive oil
1 red onion, halved and thinly sliced
3 large rosemary sprigs
2 garlic cloves, minced
2 pounds plum tomatoes (preferably a mix of red and yellow), roughly chopped
6 anchovy fillets
Polenta, noodles or rice, for serving (optional)

Steps:

Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 1233 milligrams, Sugar 15 grams

ANCHOVIES-ROSEMARY PORK CHOPS

Anchovies-Rosemary Pork Chops image

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!

Provided by Klantz

Categories Main Dish Recipes Pork Pork Chop Recipes

Time 2h35m

Yield 4

Number Of Ingredients 8

Ingredients

14 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 (1-inch thick) bone-in pork chops
coarse salt and ground black pepper to taste
butter-flavored cooking spray (such as Pam®)

Steps:

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).

Nutrition Facts : Calories 566.1 calories, Carbohydrate 3.3 g, Cholesterol 98.2 mg, Fat 43 g, Fiber 0.6 g, Protein 39.1 g, SaturatedFat 9.2 g, Sodium 579.3 mg

Tips:

Choose thick-cut pork chops for best results, as they will hold up better to cooking.
If you don't have time to marinate the pork chops overnight, you can marinate them for at least 30 minutes.
Don't overcrowd the pan when cooking the pork chops. Cook them in batches if necessary.
Cook the pork chops over medium heat so that they cook evenly throughout.
Use a meat thermometer to ensure that the pork chops are cooked to an internal temperature of 145 degrees Fahrenheit.
Let the pork chops rest for a few minutes before serving so that the juices can redistribute.

Conclusion:

This recipe for Anchovies, Rosemary, and Pork Chops is a delicious and easy way to prepare pork chops. The marinade infuses the pork chops with flavor, and the rosemary adds a wonderful aroma. The pork chops are cooked to perfection and are sure to please everyone at your table. Serve with your favorite sides, such as roasted potatoes, green beans, or a salad.