Recipes, Pork Recipes

Pork shoulder chop w/ anchovy & lemon dressing

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Having invested in a fine pork chop, don’t skimp on the accompaniments. Use a good brand of anchovy fillets to deliver a good savoury tone rather than an overpowering salinity.

As a garnish, a head of fennel sliced into thinnish slices and then brushed with oil and grilled on a cast iron grill and a good salad is all that is needed.

Tradition dictates that pork is always cooked through until no trace of pinkness remains. I so prefer to eat this a rosy pink medium, the sweetness of the meat and the tender juiciness allow the chop to shine. I have done this for years and have never suffered ill effects. The most important thing though is for you to cook it to how you are happiest.

Serves 2

Ingredients

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Directions

  1. Take the pork chop from the fridge and remove from the packaging and leave to come to room temperature for an hour.
  2. Drain the anchovies of oil and finely slice them and set to one side, finely chop the garlic and the lemon zest and add them to the anchovies.
  3. Heat a heavy, cast iron pan. Season the chop well. Add a splash of oil to the pan and fry the chop on both sides to get a good crust, 3-5 minutes each side should do it. Then turn the heat down to low and cook gently for another 5-10 minutes, turning every couple of minutes to take it to a nice medium. (If you like to use a meat thermometer then a core reading of 52-55°C is a good guide).
  4. Then add the butter and let it melt and bubble gently. Spoon it over the chop a few times. Then remove the chop and rest on a platter in a warm place and rest it for 10-15 minutes. Lift the pan from the heat and keep to one side whilst your chop rests.
  5. When it is time to serve your chop, return the pan to the heat and when the butter is bubbling add the anchovies, garlic, chilli and lemon zest to the pan and cook gently for a minute or until the garlic has softened. Then throw in the herbs and a squeeze of lemon juice. Add salt and pepper if required.
  6. To serve, slice the pork as you would a porterhouse steak or cote de boeuf. Arrange on the platter with the resting juices and then spoon over the dressing.

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.