Pork Chops with Rosemary, Anchovy, Garlic and Rosé

The scents and tastes of the South on your plate.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 6 to 8 anchovy fillets, canned
  • 3 garlic cloves
  • a few sprigs of rosemary
  • freshly ground pepper
  • salt
  • 3 tbsp olive oil
  • 150 ml rosé
  • 6 pork chops, 250 g each

METHOD

Mash the anchovies with the garlic, rosemary needles, ground pepper and a little salt to form a paste. Add the olive oil and rosé and mix until combined.

Place the pork chops in an oven dish and cover with the marinade. Leave uncovered in a cool place for 3 hours, turning the chops occasionally. Allow them to reach room temperature before cooking.

Heat the grill pan until very warm. Cook the pork chops, covered, for 5 minutes on each side. Cover the meat with aluminium foil and leave it to rest for 10 minutes. Serve with mashed potatoes and green beans.

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