Anchovies-Rosemary Pork Chops

1. 1

   Whisk anchovies, rosemary, olive oil, vinegar, and garlic together in a large bowl; pour into a resealable plastic bag.

2. 2

   Season pork chops with coarse salt and ground black pepper; add to the plastic bag with the marinade, squeeze out as much air from bag as possible, and seal. Turn bag a few times to assure chops are coated in marinade.

3. 3

   Marinate chops in refrigerator at least 2 hours.

4. 4

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a jelly roll pan with cooking spray.

5. 5

   Remove pork chops from the marinade and shake off excess moisture. Discard the remaining marinade.

6. 6

   Cook under the broiler until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

* Per serving · 4 servings · Values may vary.

No additional tips available.