Pork Chops with Rosemary, Anchovy, Garlic and Rosé
- 6 to 8 anchovy fillets, canned
- 3 garlic cloves
- a few sprigs of rosemary
- freshly ground pepper
- 3 tbsp olive oil
- 150 ml rosé
- 6 pork chops, 250 g each
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.