This is one my favourite weekend recipes when I want that home comfort style meal that is substantial but is also quick and easy to cook. There is no shortage of good quality pork here in Germany and I always make sure to go to the deli counter or local butchers to pick up some juicy, thick pork chops. There is something so warming about cooking pork chops, watching them gently fry and spit in a pan with a little butter until they turn golden and crisp on the edges. It is one my favourite meats to eat not only because it is simple to prepare and affordable but because this cut of meat really holds it’s flavour well. One of my go to dishes is a Pork Florentine, inspired by a trip to Tuscany with the pork chops cooked with crispy bacon and rosemary potatoes. I also love another Italian inspired dish, Oregano Pork Chops with White Beans. Both recipes feature regularly on my Sunday evening meal plan.
Anchovies and pork are definitely a match made in heaven where the saltiness from the fish gives the pork that little extra bite to it. I marinade the pork chops with a little olive oil, garlic and oregano before cooking them on a griddle pan for just a few minutes on each side. For the anchovy sauce I don’t hold back on the fresh lemon juice as I want it to bring out that full anchovy flavour. I add some chives and parsley that is a refreshing taste. The sauce is simply made with one of my go to ingredients when wanting to create something rich and creamy, crème fraîche. Serve with some potatoes and seasonal vegetables on the side.
- 1 small pot crème fraîche
- 4 or 5 small anchovy fillets (I buy them in a small jar, preserved in oil) (sliced into small chunks and flakes)
- Juice of 1 lemon
- 4 cloves garlic (peeled and crushed)
- Small bunch fresh parsley (finely chopped)
- Few sprigs fresh chives (finely chopped)
- 1 tsp dried oregano
- 1 small shallot (peeled and finely diced)
- 2 good quality pork chops
- Olive oil
- Salt/ pepper
- In a large bowl add 3 tbsp olive oil, half of the lemon juice, half of the garlic and the oregano. Add a pinch of salt and pepper and mix well and then add the pork chops making sure they are coated in all the oil. Cover the bowl and put to one side but keep at room temperature.
- Heat a dash of olive oil in a saucepan and add the rest of the garlic and the shallot. Fry for just a couple of minutes until golden and then add the anchovies. At this point also put a large griddle pan on a high heat to get hot ready for the pork chops.
- Back to the anchovies and add the crème fraîche and the rest of the lemon juice and cook on a gentle simmer for just 2-3 minutes until the sauce is warmed through. Take the pan off the heat and stir in the chives and parsley. Keep warm.
- The griddle pan will now be hot. There is no need to add any oil so just take the pork chops and add the hot pan cooking on each side 3-4 minutes, also turning them on their side for just a minute to cook and crisp any fat.
- Plate up the pork chops and spoon the anchovy sauce on top. Serve with some potatoes and seasonal vegetables on the side.