Recipes Grilled Pork Chops with Anchovies and Swiss Chard 2.0 (4,284) Add your rating & review Most tasters couldn't detect anchovies in the marinade for the pork and were pleasantly surprised to learn that they actually liked the hint of pungent saltiness. One secret is to let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling. By Melissa Clark Melissa Clark Melissa Clark is a food writer and the author of more than 40 cookbooks. She has been a staff reporter at The New York Times for more than 10 years, where she writes about food trends, develops recipes, and appears in cooking videos linked to her column, A Good Appetite. She is a regular guest on the Today show, Rachael Ray, and NPR. Food & Wine's Editorial Guidelines Updated on December 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Quentin Bacon Active Time: 30 mins Total Time: 45 mins Yield: 6 Ingredients 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 Directions 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. Suggested Pairing Pork is a fairly light meat, ideal with a not-terribly-tannic red like Cabernet Franc. Try one from France's Loire Valley. Rate it Print