Food > Recipe Directory > Courses/Meal Type > Main Course > Pork Chops with Anchovy Sauce
Pork Chops with Anchovy Sauce Recipe
Pork Chops with Anchovy Sauce
The anchovies in this dish melt down and meld with fragrant balsamic vinegar to create a savoury glaze for the pork chops. You can prepare lamb chops in the same way.
Ingredients
- 4 bone-in pork loin chops (about 2 lb/1kg)
- 2 clove garlic, minced
- 6 anchovy fillets, rinsed
- 1/4 cup (60 mL) balsamic vinegar
- 2 tbsp (30 mL) finely chopped fresh flat-leaf parsley
- Salt, extra-virgin olive oil, and hot pepper flakes (optional)
Preparation
Sprinkle pork chops with ¼ tsp (1 mL) salt. In large nonstick skillet, heat 1 tbsp (15 mL) oil over medium heat; fry chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Transfer to warmed platter; keep warm.
In same skillet over medium-low heat, fry garlic, anchovies, and ¼ to ½ tsp (1 to 2 mL) hot pepper flakes (if using), stirring, until garlic is fragrant and anchovies start to break down, about 3 minutes.
Add vinegar, scraping up any brown bits with spoon; simmer until sauce is reduced by half, about 2 minutes. Return chops and any accumulated juices to pan; cook, turning chops until glazed, about 1 minute. Sprinkle with parsley.
- Serving(s)
- 4
| Per serving: about | |
|---|---|
| Calories | 306 |
| Protein | 33 g |
| Fat (total) | 16 g |
| Sat. Fat | 5 g |
| Carbohydrate | 5 g |
| Cholesterol | 96 mg |
| Sodium | 439 mg |
| Calcium | 4 % RDI |
| Iron | 11 % RDI |
| Vitamin A | 1 % RDI |
| Vitamin C | 7 % RDI |
| Folate | 4 % RDI |
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Source
Homemakers Magazine: February/March 2005
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