Pork Chops with Parsley and Anchovy Sauce
- 4 bone-in pork chops (approximately 175g each)
- 2 teaspoons light olive oil
- 1 teaspoon unsalted butter
- Salt and pepper
- 2 garlic cloves, peeled and finely sliced
- 3 sprigs rosemary
- Pinch chilli flakes
- 400g tin cannellini beans, drained and rinsed
- 300g broccoli, split down the stalk up to the head
- 250ml chicken stock
Parsley and Anchovy Sauce
- 15g fresh parsley leaves, with a little of their stalks, finely chopped
- Zest of 1 large lemon
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 4 anchovy fillets in oil, finely chopped
- ½ small round shallot, finely chopped
- 1 clove garlic, crushed or finely grated
- 3 tablespoons extra virgin olive oil
- Salt and pepper
Make the parsley and anchovy sauce by mixing all the ingredients and set aside (be careful with the addition of salt as anchovies are already very salty).
Heat the pan with one teaspoon light olive oil and the butter over a medium heat until the butter is foaming. Season the pork chops, add to the hot pan and brown well on one side. This should take approximately 3 minutes. Reduce the heat to low to medium and turn the chops over and cook for about 3 more minutes or until just done. Remove from the pan, along with any remaining juices, and keep them warm.
Over a low to medium heat, add the other teaspoon of light olive oil to the pan with the sliced garlic, rosemary and chilli flakes.
When the garlic is lightly golden, add the chicken stock and bring to the boil, over a medium heat, with the lid on.
Add the broccoli and replace the lid and simmer for about 5 minutes, turning halfway, until just tender but still with a little bite. Add the cannellini beans and boil rapidly with the lid off to evaporate and concentrate the liquid, stirring occasionally.
Return the pork chops to the pan along with any resting juices, cover and heat through briefly.
Divide the chops, broccoli and beans between plates and spoon the parsley and anchovy sauce over or pass around in a separate bowl.