Grilled Pork Chops With Anchovies And Swiss Chard
|Anchovies||10 , drained (Oil Packed)|
|Garlic||5 Clove (25 gm), finely chopped|
|Extra virgin olive oil||5 Tablespoon|
|Pork rib chops||10 Ounce (About 1Inch Thick)|
|Red pepper||1⁄4 Teaspoon, crushed|
|Swiss chard||3 Pound, stems and inner ribs discarded, leaves coarsely chopped|
|Ground black pepper||To Taste|
1. In a small bowl, mash the anchovies with three-fourths of the garlic and stir in 3 tablespoons of the oil. Arrange the chops on a baking sheet and rub with the anchovy mixture. Let stand for 30 minutes.
2. 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 the chard with salt and black pepper and keep warm.
3. 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.