Anchovy Pork Recipes

ROSEMARY-ANCHOVY PORK CHOPS

Steps:

• In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes.
• Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Steps:

• Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
• Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
• Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
• Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

ANCHOVY PORK

Steps:

• Cut pork loin and potatoes into bite-sized cubes.
• Heat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
• Combine all ingredients in a large bowl, toss well to coat the meat and potatoes with the other ingredients.
• Empty bowl into the prepared baking dish and even out the ingredients.
• Bake for 1 hour, or until the meat and potatoes are done.
• ***Alternately, omit the pork and use the the combined ingredients to stuff a turkey or 2 chickens. Roast as you would usually prepare the bird(s). Or, place a small pork roast, turkey breast or chicken breasts in the prepared baking dish, then surround with the remaining ingredients, bake until meat is done.

PORK WITH TURNIPS AND ANCHOVIES

Steps:

• Put oil in a large, deep nonstick skillet over medium-high heat. A minute later, add pork, and brown well on at least one side. Sprinkle with salt and pepper.
• Remove meat, and turn heat off for a minute or so. Add garlic and anchovies, with their oil. Cook over low heat, stirring occasionally, until garlic lightly browns and anchovies break up, about 5 minutes. Add turnips, and raise heat to medium. Cook, stirring occasionally, until turnips begin to brown, about 5 minutes. Add tomatoes and their juice, then bring to a boil. Reduce to a simmer, then return pork to skillet. Cover.
• Cook gently until pork and turnips are tender, 30 minutes. If mixture is too watery, remove cover, and raise heat to evaporate some liquid. Taste, and add more salt and pepper if necessary, then garnish, and serve.

SLOW-COOKER PORK ROAST

Steps:

• The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
• If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
• Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
• Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.