Pork Chops with Olive Anchovy Sauce

Pork Chops with Olive Anchovy Sauce

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

  1. Pound the pork chops in between 2 sheets of plastic wrap;
  2. Add minced garlic, sea salt and 1/4 cup of white wine and marinate overnight;
  3. Drain marinate;
  4. Add 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
  5. Brown both sides of pork chops;
  6. Add 1/4 cup of white wine, cover and cook for 5 minutes;
  7. Pierce the pork chops with a knife and they are done when juice runs clear;
  8. Let the pork chops rest for 5 minutes, serve hot with olive anchovy sauce.

For olive anchovy sauce

  1. Heat 1 tablespoon of safflower oil in a heavy sauté pan over medium high heat;
  2. Add minced garlic and cook to golden color;
  3. Add minced olives and capers, cook for 2 minutes;
  4. Add chopped anchovy, stir;
  5. Add well-mixed thickening sauce until it thickens, serve hot.

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