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Pork chops with anchovies, rosemary, garlic and chilli

It’s good to pimp your pork chops once in a while, especially if you’ve got quite a few in the freezer. This is a simple and quick supper that all comes together in the one pan in less than 20 minutes. Dried chilli gives this depth, but you could use fresh, if you prefer.


Place a large pan over a medium heat and add the oil. Season the pork chops all over with salt and pepper, then add them to the pan.

Cook for 4–5 minutes on the first side, then flip them over and add the anchovies, garlic, chillies and rosemary,

allowing the flavourings to fall in amongst and around the chops. Keep moving the contents of the pan around as you finish cooking the chops – they will need 4–5 minutes on their second side.

Remove them to a warm plate to rest. Toss the garlic and rosemary around the pan, then add the water or cider. Bring

quickly to a simmer, with a shake and a stir, then let bubble until reduced down by half. Pour the reduced liquor over the chops and serve. This is good with roasted squash wedges.

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  • A dash of olive oil
  • 4 good-sized pork chops on the bone
  • 8–10 anchovies
  • 6 garlic cloves, peeled and sliced
  • 2 dried chillies, deseeded and very thinly sliced
  • 4 tender sprigs of rosemary
  • 100ml water or cider
  • Sea salt and freshly ground black pepper

This recipe is taken from...

River Cottage Pigs & Pork handbook