Pork Chops with Anchovy Sauce
- Lactose free
- Peanut free
- Low calorie
- Low carb
The anchovies in this dish melt down and meld with fragrant balsamic vinegar to create a savoury glaze for the pork chops. You can prepare lamb chops in the same way.
Ingredients
- 4 bone-in pork loin chops (about 2 lb/1kg)
- 2 clove garlic, minced
- 6 anchovy fillets, rinsed
- 1/4 cup (60 mL) balsamic vinegar
- 2 tbsp (30 mL) finely chopped fresh flat-leaf parsley
- Salt, extra-virgin olive oil, and hot pepper flakes (optional)
Preparation
Sprinkle pork chops with ¼ tsp (1 mL) salt. In large nonstick skillet, heat 1 tbsp (15 mL) 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.
In same skillet over medium-low heat, fry garlic, anchovies, and ¼ to ½ tsp (1 to 2 mL) hot pepper flakes (if using), stirring, until garlic is fragrant and anchovies start to break down, about 3 minutes.
Add vinegar, scraping up any brown bits with spoon; 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.
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