Jeremy Keith's Pork chop with anchovies
The eighth in a series of posts that bring together the two sides of my blog: Food and technology. I’ve asked the great and the good from the web standards community to share their favourite recipes. This tasty recipe is from Jeremy Keith.
- Makes: One helping
- Time: 30 minutes
- 1 pork chop (preferably bone in for extra flavour)
- Little bit of flour (seasoned with salt and pepper)
- 3 anchovies (chopped)
- Lemon juice
- Garlic (chopped)
- Olive oil
- Take your lovely pork chop and give it a bit of a dusting in the flour.
- Heat up some olive oil in a frying pan and fry that sucker till it’s nice and brown (you can poke a knife into the chop to see when it’s done). I like to begin the frying process by holding the chop on its side so that the fat gets rendered and goes nice and crispy.
- When the chop is done, take it out and put it to one side. Throw the anchovies and butter into the pan and swish them around.
- After a minute or two, add the garlic and capers, and swish them around too.
- Finally, squeeze in that lemon juice. You now have a lovely sauce to pour over your pork chop.
To be honest, I don’t get the chance to cook very often. Not that I’m complaining: my wife, Jessica, loves to cook and is very, very good at it. But if Jessica is away, then I get to break out my chops. Literally.
My go-to meal for one is a pork chop recipe from TV chef Valentine Warner. He presented a programme called “What To Eat Now”. There was an accompanying book, which is very good, but for some reason, this recipe wasn’t included.
I know it *sounds* weird to have anchovies and capers with pork, but trust me: it is absolutely delicious. Serve it with some mashed potatoes and a vegetable of your choice—I’m quite partial to purple sprouting broccoli. Have a glass of hearty Shiraz (or maybe a Grenache-Shiraz mix). Enjoy!