Ingredients
6
6 servings
- •6 (6 ounce) boneless pork loin chops
- •3 tablespoons butter
- •0.75 cup white wine vinegar
- •0.25 cup water
- •salt and pepper, to taste
- •4 anchovy fillets, chopped
- •2 teaspoons butter, softened
- •0.5 teaspoon all-purpose flour
Instructions
- Pound pork chops to a thickness of 1/4 inch.
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chops and cook until browned, 2 to 3 minutes per side. Drain fat.
- Add vinegar, water, salt, and pepper to the skillet; bring to a simmer. Reduce the heat to medium-low, cover, and cook until chops are tender, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a platter and keep warm; leave juices simmering in the skillet.
- Mash anchovy fillets in a small bowl with 2 teaspoons softened butter and flour until a paste forms. Whisk paste into simmering cooking juices; cook and stir until liquid has thickened and flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.
Nutritional Facts
Per 6 servings
- Calories: 242
- Carbohydrate: 0g
- Fat: 15g
- Protein: 26g
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