Rosemary Anchovy Pork Chops cooked on the grill to perfect tenderness. They are super moist and flavorful with the rosemary, anchovies, and thyme marinade.
When the temperature soars, grilling and cooking outside is definitely the way to go. We have been doing just that especially during the weekends because grilling is in Ro-Ri San’s domain. So far we have grilled steaks, Boneless Pork Chops, and chicken. We also spend the 4th of July weekend smoking lots of ribs and pork loins. We are still learning to use our new Gas-and-Charcoal Grill and loving it.
Gas and Charcoal Grill
The good thing about having a dual fuel grill is being able to use either one depending on available time and one’s mood. Sometimes weather also dictates as is the case with so much rain lately. Gas grilling takes no time at all. Charcoal grilling takes a lot more time and effort but it does pay off. No doubts about it, food grilled with charcoal definitely has a better flavor and texture. If you take the time to do it properly, you will be rewarded with the juiciest and most delicious meats with a distinctly smoky flavor.
That said, life happens and we thank God there are gas grills because not everyone has the time or want to mess with a charcoal grill. So, today we are going to show you how to grill bone-in pork chops using the gas side of our grill. 🙂
Our Herb Barrels
If you follow me on Facebook, you will know that I have been spending a lot of time in my backyard this summer. Apart from growing a Patio Orchard, we also have a vegetable garden which I will share with you in the coming weeks. In this part of the backyard, we have two cedar barrels filled with our favorite herbs because I love cooking with fresh herbs in the summer.
In one of the barrels we have two rosemary plants, two different kinds of thyme, and a Thai basil. So far I’ve used the basil and thyme but not the rosemary. Since they are growing so well, they needed to be trimmed and used. Rosemary goes well with pork. Hence, today’s Rosemary Anchovy Pork Chops recipe.
Super Flavorful Rosemary Anchovy Pork Chops
Have you ever tried Pasta Puttanesca? If not, you are missing out. Anchovies are used in the sauce and it is lip smacking delicious. Anchovies give the sauce a depth of flavor much like what fish sauce does in Asian dishes. It is delicious and you have to give it a try. I have prepared this pasta many times but for some reason I have never posted the recipe. This is the reason why I always have a can or two of anchovies in my pantry. Anyway, one of these days I will post the recipe. Until then, let’s get back to our pork chops.
Rosemary anchovy marinade is often used in preparing lamb chops. When I was visiting my girlfriend in the UK many years ago, I picked up a Jamie Oliver cookbook at her house and chance upon his lamb chops with a rosemary anchovy marinade recipe. I can’t exactly remember the name of the recipe but I prepared the lamb chops shortly after I returned home from the UK. It was delicious and is now my go-to recipe for lamb chops which I have not prepared in a while.
Seeing my rosemary plants, I am again reminded of the rosemary anchovy marinade and so I figured I will give it a try on pork chops instead. I added some fresh thyme, like what I did in this Rosemary Thyme Baked Chicken. It turned out to be quite delicious and the guys really enjoyed the pork chops. As always, Ro-Ri San did a great job on the grill! He gets to clean it too…haha!
Similar Tools Used in Making These Rosemary Anchovy Pork Chops
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- 8 pieces bone-in pork chops (each piece about ¾ inch thick)
- ½ tsp salt
- ½ tsp ground pepper
- ½ tsp garlic powder
- 2 tbsp vegetable oil
- 1 can anchovies in olive oil (2 oz/56g)
- 1 tbsp fresh rosemary (chopped)
- 1 tsp fresh thyme (chopped)
- Mash anchovies, fresh rosemary, and fresh thyme in a small bowl. Set aside.
- Place pork loin chops in a single layer on a baking tray. Sprinkle all over with salt, ground pepper, and garlic powder on both sides.
- Brush rosemary anchovy marinade onto both sides of pork chops. Allow them to marinade in the refrigerator for one hour.
- Preheat grill to high (about 400°F/200°C). Brush some oil on the grates.
- Arrange pork chops on the grates and close the lid. Temperature will drop to 350°F/180°Grill pork chops for 5 minutes at 350°F/180°C.
- Open the lid and flip pork chops and grill for another 5 minutes. Close the lid. Watch closely to avoid flare-ups by opening the lid occasionally. Move pork chops to a different part of the grill to avoid charring if flare-ups occur.
- Open the lid and transfer pork chops to the top rack in the grill. Cover the lid and continue to cook for another 5 minutes. Temperature will rise to about 400°F/200° with the pork chops off the grating.
- When cooked, pork chops should have an internal temperature of about 170°F/77°C. Remove pork chops from the grill onto a platter. Cover loosely with aluminum foil and allow them to rest for 5 minutes before serving.
These Rosemary Anchovy Pork Chops were very flavorful and moist. We will definitely prepare them again and again. Your turn. I hope you will give it a try soon.