Pork Chops in an Olive, Anchovy and Rosemary Sauce
The olive, anchovy, rosemary sauce adds such a unique flavor to the pork chops. Serve with rice or herbed mashed potato.
1 1/2 kg of pork chops
1 onion diced
2 tbs of balsamic vinegar
2 tbs of butter
2 tbs of Kalamata olives, pitted and finely chopped
juice and grated rind of one orange
1 sprig of fresh rosemary
4 anchovies, mashed to a paste
1/2 glass of white wine
Sauté the chops in a little olive oil for approximately 10 minutes, or until half cooked.
Add the onion then the white wine.
Once the wine has cooked off, add the balsamic vinegar.
Next, add the olives, anchovy paste, rosemary and the juice and grated rind of the orange.
Check for salt and add to taste if necessary.
Simmer for 10 minutes; when the sauce starts to thicken, add the butter and combine well.