- 10 oil-packed anchovies, drained
- 5 garlic cloves, minced
- 5 tablespoons extra-virgin olive oil
- Six 8- to 10-ounce pork rib chops, about 1 inch thick
- 1/4 teaspoon crushed red pepper
- 3 pounds Swiss chard, stems and inner ribs discarded, leaves coarsely chopped
- Kosher salt and freshly ground pepper
- In a small bowl, mash the anchovies with three-fourths of the garlic and stir in 3 tablespoons of the oil. Arrange the pork on a baking sheet and rub with the anchovy mixture. Let stand for 30 minutes.
- Light a grill. In a large, deep skillet, cook the remaining garlic in the remaining 2 tablespoons of oil over moderately high heat until fragrant, 20 seconds. Add the crushed red pepper and cook for 20 seconds. Add the chard in handfuls, allowing it to wilt slightly before adding more. Cook the chard until tender, about 10 minutes. Season with salt and pepper; keep warm.
- Season the pork with salt and pepper and grill over high heat, turning twice, until the chops are charred in spots and cooked through, 8 to 10 minutes. Transfer to a platter and serve with the Swiss chard.
Pork is a fairly light meat, ideal with a not-terribly-tannic red like Cabernet Franc. Try one from France's Loire Valley.