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Rosemary-Anchovy Pork Chops

Recipe photo courtesy of Romulo Yanes

Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.

Source: Everyday Food, April 2012
Total Time Prep Servings



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.

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How would you rate this recipe?
  • ossineke
    10 DEC, 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.
  • MS11892400
    12 AUG, 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!
  • MS12304401
    30 JUL, 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.
  • RikkiHagemann
    30 JUL, 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.

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