Best 2 Anchovies Rosemary Pork Chops Recipes
**Garlic-y, briny anchovies and aromatic rosemary come together to create a delightfully savory crust for tender pork chops. This classic combination of flavors is elevated with the addition of tangy lemon juice, creating a dish that is both umami-rich and refreshing. The pork chops are seared until golden brown and then finished in the oven, ensuring a juicy and succulent interior. Served with a side of roasted potatoes and a simple green salad, this dish is a perfect weeknight meal that is sure to impress your family and friends.**
**In addition to the Anchovies, Rosemary, and Pork Chops recipe, the article also includes three other variations on this classic dish:**
**1. Brown Butter and Sage Pork Chops:** This variation swaps out the anchovies and rosemary for nutty brown butter and earthy sage. The result is a pork chop that is crispy on the outside and tender on the inside, with a rich and flavorful sauce.
**2. Mustard and Caper Pork Chops:** This recipe adds a tangy and slightly spicy kick to the pork chops with the addition of Dijon mustard and capers. The mustard and capers help to break down the pork chops, making them extra juicy and flavorful.
**3. Honey and Garlic Pork Chops:** This sweet and savory variation is sure to please everyone at the table. The pork chops are coated in a mixture of honey, garlic, and soy sauce, then baked until caramelized and crispy. The result is a sticky, flavorful pork chop that is sure to be a hit.
**No matter which variation you choose, you're sure to enjoy these delicious and easy-to-make pork chops. So fire up your stove and get cooking!**
BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY
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
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
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
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:
- Using a meat mallet to tenderize the pork chops before cooking helps to break down the fibers, resulting in a more tender and flavorful chop.
- Seasoning the pork chops with salt, pepper, and garlic powder enhances their natural flavor and adds a savory touch.
- Adding anchovies to the sauce adds a unique and salty flavor that complements the pork chops well.
- Using fresh rosemary sprigs in the sauce infuses it with a fragrant and earthy aroma that elevates the dish.
- Simmering the pork chops in the sauce for an extended period allows the flavors to meld and develop, resulting in a rich and flavorful dish.
- Garnishing the pork chops with fresh rosemary sprigs before serving adds a pop of color and enhances the presentation.
Conclusion:
The combination of tender pork chops, savory anchovy-rosemary sauce, and roasted potatoes makes this dish a delightful and satisfying meal. The flavors are well-balanced and complement each other perfectly, creating a dish that is both flavorful and elegant. Whether you're cooking for a special occasion or a weeknight dinner, this recipe is sure to impress your taste buds and leave you craving more.
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