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Friday, December 5, 2014

Recipe : Roast Pork Chop With Spinach, Mint and Anchovy Sauce

This simple, satisfying recipe comes from the Clove Club in London. A scattering of steamed spinach and fresh mint offsets the richness of pan-roasted pork and anchovy mayonnaise

Total Time: 30 minutes Serves: 4

Ingredients
  • 6 oil-packed anchovy fillets, drained
  • 1 egg
  • 1 tablespoon water
  • ½ clove garlic
  • 1 teaspoon Dijon mustard
  • Salt
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 4 bone-in pork chops (about 3 pounds total)
  • 4 cups large-leaf spinach with stems
  • Leaves from 2 large sprigs mint, torn
  • 4 teaspoons toasted sunflower seeds

Directions

1. In a blender or food processor, purée anchovies, egg, 1 tablespoon water, garlic, mustard and a pinch of salt until combined in a thin liquid. With motor running, slowly pour in 1 cup oil until a thick emulsion forms. Season sauce with lemon juice and salt to taste. Set aside.

2. Heat remaining oil in a large pan over medium heat. Once hot, add pork chops to pan and sear both sides until browned and cooked through, about 10 minutes total. Set chops aside and let rest at least 5 minutes before serving.

3. Meanwhile, partially fill a pot with water and insert a steamer basket, making sure water doesn’t touch bottom of steamer. Set pot over high heat and bring water to a simmer. Add spinach to basket, cover and steam until greens are just wilted, about 1 minute.

4. To serve, place a pork chop on each plate and spoon a generous dollop of anchovy emulsion alongside. Scatter spinach, mint and sunflower seeds over top.

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