adwred
|
Pork Chops with Anchovy SauceEven if you think you don't like anchovies, you do. Try this. The balsamic is mildly carby, but as a condiment it's not too bad and this is totally delicious.
4 nice thick bone-in pork rib chops
2 cloves garlic, minced
6 anchovy fillets, rinsed
1/4 cup balsamic vinegar
2 tbsp finely chopped fresh flat-leaf parsley
Salt, extra-virgin olive oil, and hot pepper flakes
Sprinkle pork chops with ¼ tsp salt (optional). In large skillet, heat 1 tbsp 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 by tenting with foil.
In same skillet over medium-low heat, fry garlic, anchovies, and ¼ to ½ tsp hot pepper flakes, depending on how hot you like it, stirring, until garlic is fragrant and anchovies start to break down, about 3 minutes.
Deglaze with vinegar; 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.
|
