Ingredients
10 oil-packed anchovies
5 clove garlic
5 tbsp. extra-virgin olive oil
6 pork rib chops
1/4 tsp. crushed red pepper
3 lb. Swiss chard
kosher salt and freshly ground pepper
Preparation
Step 1In 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.Step 2Light 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.Step 3Season 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.Step 4Wine Recommendation: Pork is a fairly light meat, ideal with a not-terribly-tannic red like Cabernet Franc. Try the raspberry-scented 2004 Charles Joguet Cuvee Terroir or the lively 2004 Bernard Baudry Les Granges.
