Grilled Pork Chops with Anchovies and Swiss Chard Recipe

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2 votes | 6202 views

Most tasters couldn't detect anchovies in the marinade for the pork and were pleasantly surprised to learn that they actually liked the hint of pungent saltiness. One secret is to let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling.

Prep time:
Cook time:
Servings: 6
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Ingredients

Cost per serving $3.36 view details
  • 10 oil-packed anchovies, drained
  • 5 garlic cloves, minced
  • 5 tablespoons extra-virgin olive oil
  • Six 8- to 10-ounce pork rib chops, about 1 inch thick
  • 1/4 teaspoon crushed red pepper
  • 3 pounds Swiss chard, stems and inner ribs discarded, leaves coarsely chopped
  • Kosher salt and freshly ground pepper

Directions

  1. 1. In a small bowl, mash the anchovies with three-fourths of the garlic and stir in 3 tablespoons of the oil. Arrange the pork on a baking sheet and rub with the anchovy mixture. Let stand for 30 minutes.
  2. 2. Light a grill. In a large, deep skillet, cook the remaining garlic in the remaining 2 tablespoons of oil over moderately high heat until fragrant, 20 seconds. Add the crushed red pepper and cook for 20 seconds. Add the chard in handfuls, allowing it to wilt slightly before adding more. Cook the chard until tender, about 10 minutes. Season with salt and pepper; keep warm.
  3. 3. Season the pork with salt and pepper and grill over high heat, turning twice, until the chops are charred in spots and cooked through, 8 to 10 minutes. Transfer to a platter and serve with the Swiss chard.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 400g
Recipe makes 6 servings
Calories 637  
Calories from Fat 480 75%
Total Fat 53.47g 67%
Saturated Fat 15.07g 60%
Trans Fat 0.39g  
Cholesterol 143mg 48%
Sodium 590mg 25%
Potassium 1232mg 35%
Total Carbs 8.53g 2%
Dietary Fiber 3.4g 11%
Sugars 2.32g 2%
Protein 31.53g 50%
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Reviews

Comments

  • shirley wilcox
    December 8, 2008
    a quick easy way to fix pork chops, very tender and moist.

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