Pork Chop with Anchovy Dressing

Name: Pork Chop with Anchovy Dressing
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 2 x 300g Rindless Pork Loin Chops; 3 garlic cloves; 6 salted anchovy fillets; 1 tbsp finely chopped fresh rosemary needles; 150ml extra virgin olive oil

By George Ryle

Pan-roasted pork chop sliced and served with anchovy, garlic and rosemary dressing, alongside roasted courgettes and fennel

Pork Chop with Anchovy Dressing: There are very few things better than a good pork chop. That’s a fact. A chop that is well-aged and cut correctly from a well-bred pig is enough to have me salivating as I write, and if you’ve never had one like this, then prepare to have your life changed!

Fortunately, the good people at Swaledale and the farmers they work with have taken care of those three important ingredients to deliver a great chop just for you. It’s now up to you to cook it. Here are a couple of tips and a delicious anchovy dressing to help you do the chop justice.

Serves: 2

Cook time: 25 minutes

Ingredients

2 x 300g Rindless Pork Loin Chops
3 garlic cloves
6 salted anchovy fillets
1 tbsp finely chopped fresh rosemary needles
150ml extra virgin olive oil

Method

Preheat the oven: Before you begin, preheat your oven to 180°C.
Crisp the rind: Season the pork chops generously with sea salt. Stand each chop upright in a cold pan with the rind in contact with the base. Set over a low heat and allow the fat to render slowly. Be patient – you’re looking for golden, crisp crackling, not burnt skin. The curved rind means you’ll need to lean the chops against the edge of the pan to get even contact.
Sear and baste: Once the crackling is ready, turn up the heat. Use tongs to lay each chop on its side and sear in its own fat. Turn every 30 seconds, adding a knob of butter after the first turn. Continue until both sides are caramelised and golden.
Transfer to oven: Spoon the pan juices over the chops, then transfer the pan to the oven. If your pan isn’t ovenproof, move the chops to a tray and pour over the hot fat. Cook for 2–4 minutes, depending on thickness.
To check doneness, insert a small knife into the centre and leave it for 10 seconds. If the blade feels warm but not hot against your lip, the pork is medium and ready. The meat should feel firm but still yielding. If in doubt, give it another minute or two.
Remove the chops from the pan and rest for at least 10 minutes.

Make the Anchovy Dressing

While the pork rests, make the dressing. In a small pan, gently cook the sliced garlic in olive oil over low heat for about 3 minutes. Once softened, add the anchovies and rosemary. Cook for a further 5 minutes until the anchovies break down and the dressing becomes fragrant.

Carve and Serve

Start by removing the crackling. To carve, stand each chop on its side and run your knife down along the rib bone. Adjust the angle as you reach the base. Once boned, slice the meat across the grain – about the width of your little finger.
Mix the dressing well and spoon generously over the sliced pork. Serve with roasted courgettes and fennel, and a green salad with a sharp vinaigrette.

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George Ryle

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.