Ingredients:
For pork chop
- 1 tablespoon safflower oil (for high heat);
- 4 pieces 1/2” thick pork chops, about 1 1/4 to 1 1/2 lb (0.6 to 0.75 kg) cleaned and patted dry;
- 1/2 cup (120 ml) white wine;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market);
- Sea salt and pepper.
For olive anchovy sauce
- 1 tablespoon safflower oil (for high heat);
- 1/2 lb (0.25 kg) cured olives assort colors, drained and minced;
- 4 anchovy fillets, chopped;
- 6 cloves garlic, minced or pressed through garlic press;
- 3 tablespoons capers, rinsed and chopped;
For thickening sauce
- 1 1/2 teaspoons cornstarch;
- 1/2 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For pork chop
- Pound the pork chops in between 2 sheets of plastic wrap;
- Add minced garlic, sea salt and 1/4 cup of white wine and marinate overnight;
- Drain marinate;
- Add 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
- Brown both sides of pork chops;
- Add 1/4 cup of white wine, cover and cook for 5 minutes;
- Pierce the pork chops with a knife and they are done when juice runs clear;
- Let the pork chops rest for 5 minutes, serve hot with olive anchovy sauce.
For olive anchovy sauce
- Heat 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
- Add minced garlic and cook to golden color;
- Add minced olives and capers, cook for 2 minutes;
- Add chopped anchovy, stir;
- Add well-mixed thickening sauce until it thickens, serve hot.